Crunchy Brown Butter Baked Carrots

A delicious side dish of baked carrots with a brown buttery brothy sauce, topped with cheese and brown butter toasted breadcrumbs for a resounding crunch.

By smittenkitchen.com

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 4 tablespoons butter
• 1 cup breadcrumbs
• 1 pound baby carrots
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup chicken broth
• 2 tablespoons capers
• 0.5 cup grated cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small saucepan, melt butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty, about 3 to 4 minutes.
3. Pour half of the brown butter into a small bowl and set aside.
4. Add breadcrumbs to the remaining butter in the pan and cook, stirring frequently, until the breadcrumbs are golden brown, about 2 to 3 minutes.
5. Transfer the toasted breadcrumbs to a plate to cool.
6. In a baking dish, arrange the baby carrots in a single layer.
7. Drizzle the reserved brown butter over the carrots and season with salt and pepper.
8. Pour chicken broth over the carrots.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and sprinkle the carrots with capers, grated cheese, and the toasted breadcrumbs. Return to the oven and bake until the cheese is melted and the top is golden brown, about 10 more minutes.