Roasted Carrots with Honey – Curry Browned Butter will add some color to your life!
Here’s to color!
The painters just left. After our “flood,” we had to change the wall color in some of our rooms because the floor that we chose is WAY more red than anticipated.
Except now the gray I selected to go with the cherry floors which has the utilitarian name of “Functional Gray,” looks lavender.
I was happy with my home the way it was with gently-used floors and 12-year-old painted walls with colors I loved with fingerprints from the grandkids. It was all cozy and comfortable and if something got nicked or chipped, it wasn’t a big deal.
Now I’m looking at flaws left by the floor installers and hating the paint color I had to hurry to select.
Still trying to keep it all in perspective.
Remember when carrots were just orange? Now you can find bunches of these beauties in lovely pale cream to almost golden, purple and bright, tomatoey red. Loving these colors!
Add a browned butter infused with curry then sweetened with honey to simply roasted carrots and…. baby!
Browned butter is simply butter that is cooked beyond the melting stage until it browns. Start with unsalted butter, place in a saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and let it cook a bit. It may appear nothing is happening at first, however, water in the butter is being cooked off.
The butter will begin to change color to a light golden brown and you’ll begin to see browned bits forming at the bottom of the pan. (These are milk solids which ultimately you don’t want to keep.) When you see the browned bits forming, add the curry powder.
Take it off the heat and let the curry powder “steep” in the butter for a minute or two. The curry powder is not going to dissolve so don’t be alarmed. If you add it too early, it will be difficult to tell when the butter has browned.
After it sits for minute or two, carefully drain the butter into a small bowl, leaving the milk solids and curry powder behind, then whisk in the honey. Drizzle it over the roasted carrots and….
Mwwaaaahhh!!! Flavor! Color! Thinking any one of these colors would look better than my new gray (um lavender) walls……
15 minPrep Time
25 minCook Time
40 minTotal Time
3 bunches baby carrots, one each yellow, orange and purple
salt and freshly ground black pepper, to taste
1 stick unsalted butter
3/4 teaspoon curry powder
2 teaspoons honey
Preheat oven to 375 degrees. Remove tops from carrots and reserve for another purpose if desired. Toss with olive oil, salt and black pepper to taste. Spread out onto a baking sheet and roast 15-20 minutes or to desired doneness.
Meawhile, make honey curry browned butter.
Heat butter over medium-high heat. When it starts to simmer and bubble, reduce heat and cook until it begins to brown and the milk solids start to stick to the pan--approximately 3-4 minutes.
When it's evident that the butter is browning, add the curry powder and cook 1 more minute, being careful not to burn the butter. Remove from heat. Let stand 1 minute.
Carefully drain browned butter off into a small bowl, leaving browned bits and curry powder behind in the pan. Whisk in honey and season with salt.
Transfer carrots to a serving dish. Drizzle butter over carrots and serve immediately.