Garlicky, Buttered Carrots

By Alison Roman

Published April 1, 2020

Garlicky, Buttered Carrots
NYTCREDIT: Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.
Total Time
15 minutes
Rating
4(777)
Comments
Read comments

This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy (red-pepper flakes, cayenne, even hot paprika), sort of half-steaming on top of each other until just tender (no mushy carrots here, please). At the end, they are seasoned with a bit of finely grated or chopped garlic off the heat, which quiets the garlicky punchiness without extinguishing it entirely. Like a sandwich cut into triangles, the fact that the carrots are sliced into rounds makes them taste above-average delicious.

Featured in: Alison Roman’s Seder Table

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Ingredients

Yield:8 to 10 servings
  • ¼cup chicken fat, olive oil or unsalted butter
  • ¼cup olive oil 
  • Pinch of red-pepper flakes (optional) 
  • 2bunches carrots, topped removed (about 1 pound), thinly sliced into rounds
  • Kosher salt and freshly ground black pepper 
  • 1garlic clove, finely chopped or grated 
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

113 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 131 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt chicken fat in a large skillet over medium-high heat. (If using butter, melt until lightly foamy and starting to brown, 2 to 3 minutes.) Add olive oil and red-pepper flakes, if using, swirling to bloom a bit in the butter. Add carrots and season with salt and pepper. Cook, tossing occasionally, until carrots are just cooked through, 3 to 4 minutes. (They should be simply softened, like al dente pasta, not soft or mushy.)

  2. Step 2

    Remove pan from heat, and add garlic, tossing to coat, and transfer to serving bowl.

Tips
  • The world needs kindness right now, so I won’t tell you that you can’t make these carrots without carrots. If you wanted to do use cauliflower or broccoli florets, radishes, turnips, fennel or parsnips, you can!
  • If raw garlic is not for you, slice it instead of grating it, and add it along with the red-pepper flakes to get a little golden brown before adding the carrots.
  • If you don’t like spiciness, leave out the red-pepper flakes, maybe substituting something like fennel or cumin seed.

Ratings

4 out of 5
777 user ratings
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Comments

susan

I also add some lemon zest and/or juice to brighten the dish.

Heikki from Finland

This is also one of my favorites, but I always add some herbs, particularly tarragon into the pot. And a lot of garlic, also in the beginning.

sara

I like a splash of OJ and teaspoon of good quality dijon halfway through.

meg

this simple recipe is incredible and serves as the perfect base to endless combinations of deliciousness. maybe even life changing. adding the minced garlic at the end is a genius tip. it’s like garlic fries, but with sweet, tender carrots. i add a little garlic powder in there because i like it extra garlicky. i can’t wait to experiment with adding different ingredients!

Liv

These are truly delicious, beautiful and so easy to make! My family loves it even more when I add a tad bit of orange juice. So good!

judy

This cooking method improves the flavor of the carrots. They are sweet tasting and al dente. It’s quick. I like to roast carrots for the same reason but this method avoids turning on the oven.

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