Carrots with Brown Butter and Hazelnuts

A simple, yet delicious side dish to accompany any entrée is Carrots with Brown Butter and Hazelnuts.

These carrots are so easy to make. You don’t even have to peel them, if you don’t feel like it (I, obviously, didn’t feel like it)!  Just slice them lengthwise, boil them until tender, drain them and drizzle over a brown butter sauce.

I couldn’t quite imagine liking boiled carrots.  Everything I do with veggies these days seems to be on the grill or roasting them.  But I really enjoyed this preparation.  The carrots have a pure flavor:  no smoke from the grill or caramelization from roasting them.

The sauce is the perfect way to make them a little sexier!  Brown some butter in a saucepan and once you get that nutty flavor from the butter, add in the crushed hazelnuts, a little lemon juice and some parsley.

Go ahead and pour the sauce over the carrots, tossing until they are glazed.  Sprinkle a little flaky sea salt and all is well in the world!

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Carrots with Brown Butter and Hazelnuts

Makes: 4-6 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


  • 21 ounces carrots (about 12 small or 9 medium carrots)
  • 1/4 cup hazelnuts, toasted
  • Leaves from 15 stems of flat-leaf parsley
  • 3 1/2 tbsp butter
  • Juice of 1⁄2 lemon
  • Sea salt and freshly ground black pepper


Slice the carrots lengthways (or leave them whole if they’re small). Put them in a saucepan and add cold water to cover. Add a couple of pinches of salt, bring to the boil and simmer for 10–15 minutes, or until tender.

Roughly chop the hazelnuts and chop the parsley as finely as you can.

Drain the carrots and return them to the pan or transfer to a serving dish. Melt the butter in a heavy-bottomed frying pan over a medium-high heat until it starts to froth. After a minute or so the butter will be golden and will smell nutty, and a patch in the middle will become calm. When that happens, throw in the crushed hazelnuts, stir them for 10 seconds, then turn off the heat, squeeze in the lemon juice and add the parsley.

Quickly pour the contents of the pan over the carrots. Sprinkle with a generous pinch of salt, toss well so that all the carrots are glossy and the parsley and hazelnuts are evenly distributed. Serve immediately.

Recipe from Food52


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