Carrot Ribbons in Rosemary Butter Sauce Recipe

Introduction

Carrot ribbons in rosemary butter sauce offer a simple yet elegant way to enjoy fresh carrots. This quick side dish combines tender steamed carrot ribbons with fragrant rosemary-infused butter for a flavorful, healthy treat.

Ingredients

• 3-4 large, straight carrots (to make about 2 cups of carrot ribbons)
• 1 Tbsp ghee or butter
• ½ tsp fresh rosemary, minced (or ¼ tsp dried rosemary, crushed)
• ½ tsp fresh parsley, minced (or ¼ tsp dried parsley flakes)
• ¼ tsp salt

Instructions

1. Step 1: Thoroughly wash the carrots. Lay one carrot flat on a cutting board and use a vegetable peeler to peel along the length of the carrot, creating thin ribbons. Rotate the carrot as needed until it becomes too thin to peel. Repeat with the other carrots until you have about 2 heaping cups of ribbons. Extra ribbons can be saved for a salad.
2. Step 2: Fill a saucepan with about 1 inch of water and bring it to a boil. Place the carrot ribbons in a steamer basket or metal colander and position it over the boiling water. Cover and steam for about 3 minutes or until the ribbons are crisp-tender. Avoid overcooking to prevent them from becoming mushy.
3. Step 3: While the carrots steam, mix the ghee or butter with minced rosemary, parsley, and salt in a small bowl.
4. Step 4: Once steamed, transfer the carrot ribbons to the bowl and toss gently to coat them evenly with the rosemary butter sauce. Serve immediately for best flavor.

Tips & Variations

• Use fresh herbs when possible for the brightest flavor; dried herbs work well but use less as they are more concentrated.
• Try adding a squeeze of lemon juice or a sprinkle of grated Parmesan for a different twist.
• If you don’t have a steamer basket, place a heat-proof colander or sieve over the saucepan instead.
• For a vegan version, use plant-based butter or olive oil instead of ghee.

Storage

Store any leftover carrot ribbons in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop to avoid overcooking and turning the carrots mushy. This dish is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a spiralizer instead of a vegetable peeler?

Yes, you can spiralize the carrots into noodles, but note that the steaming time will increase due to the thicker shape. Steam until just tender to avoid sogginess.

What can I serve with carrot ribbons in rosemary butter sauce?

These ribbons make a lovely side dish for roasted meats, grilled chicken, or fish. They also pair well with grain bowls or alongside fresh salads.

Carrot Ribbons in Rosemary Butter Sauce Recipe

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4.8 from 132 reviews

This delicate Carrot Ribbons in Rosemary Butter Sauce recipe transforms simple carrots into an elegant side dish. Thinly peeled carrot ribbons are gently steamed until crisp-tender and then tossed in a fragrant rosemary butter sauce, making for a fresh, flavorful, and easy-to-make accompaniment to any meal.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Side Dish
• Method: Steaming
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Carrot Ribbons

• 3–4 large, straight carrots (to yield about 2 cups of carrot ribbons)

Rosemary Butter Sauce

• 1 Tbsp ghee or butter
• ½ tsp fresh rosemary, minced (or ¼ tsp dried rosemary, crushed)
• ½ tsp fresh parsley, minced (or ¼ tsp dried parsley flakes)
• ¼ tsp salt

Instructions

1. Prepare the Carrot Ribbons: Thoroughly wash the carrots. Lay one carrot flat on a cutting board and, using a vegetable peeler, peel along the length of the carrot to create thin ribbons. Rotate the carrot as needed and continue peeling until it becomes too thin. Repeat this process with all carrots to get about 2 heaping cups of carrot ribbons. These ribbons can also be enjoyed raw in a salad if you have extras.
2. Steam the Carrot Ribbons: Fill a saucepan with about 1 inch of water and bring it to a boil. Place the carrot ribbons in a steamer basket or metal colander and position it inside the saucepan over the boiling water. Cover and steam the ribbons for approximately 3 minutes until they become crisp-tender. Be careful not to over-steam to avoid mushy carrots; the thin ribbons cook quickly compared to thicker spiralized noodles.
3. Prepare the Rosemary Butter Sauce: In a small bowl, combine the ghee or butter, minced rosemary, minced parsley, and salt, mixing well to form a fragrant herb butter sauce.
4. Toss and Serve: Once the carrots are steamed, transfer them to a serving bowl and immediately toss with the rosemary butter sauce to coat evenly. Serve immediately to enjoy the fresh flavors and tender texture.

Notes

• Use fresh herbs when possible for a brighter flavor; dried herbs can be substituted if needed.
• If carrot ribbons remain after steaming, they can be used raw in salads for a crunchy texture.
• Steaming time may vary slightly depending on ribbon thickness, so watch carefully to avoid overcooking.
• Ghee can be substituted with unsalted butter for similar flavor and texture.
• This dish pairs well with grilled meats or fish, or can be served as a light vegetarian side.

Keywords: Carrot ribbons, rosemary butter sauce, steamed carrots, healthy side dish, quick vegetable recipe