Melting Carrots - A buttery & delicious Side Dish

 

If you love simple side dishes that deliver big flavor with very little effort, these Melting Carrots are sure to become a new favorite. Inspired by the popular “melting” method, the carrots roast slowly in butter, broth, and seasonings until they become incredibly tender — almost velvety — with beautifully caramelized edges. 

The cooking liquid reduces into a glossy, flavorful sauce that coats every piece, making this dish both comforting and elegant. Perfect for weeknight dinners, holiday tables, or anytime you want a vegetable side that feels a little special, these Melting Carrots prove that humble ingredients can create something truly irresistible.

 

This recipe I am sharing with you today comes from one that was delivered in an e-mail to me from Simply Recipes the other day. I love carrots and was instantly intrigued by the idea of "melting" carrots.  I have made "melting" potatoes before (Fondant Potatoes) as well as Melting Onions.  Both are family favorites and use the French Technique of caramelizing and then braising the vegetables to tender and delicious perfection, so much so that they do almost melt in the mouth.

The idea of a carrot that also did the same really appealed to me. I took the liberty of cutting the recipe in half to make only two servings. We were both really pleased with them. The end result was a tender and flavor filled carrot with a beautiful buttery texture. Both Eileen and I could have sat and made a meal of only the carrots, never mind what I had cooked for them to go along side of.

If you are a fan of carrots and beautifully cooked and flavorful vegetables, you really cannot get much better than these!  I highly recommend! Sweet, spicy, buttery and delicious!

 

INGREDIENTS REQUIRED 

TO MAKE MELTING CARROTS

Simple, simple, simple.

• 1/2 pound (8 ounces/227g) thin carrots (no larger than 1 inch wide)
• 1 TBS pure maple syrup
• 1/2 TBS light olive oil
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder (not salt)
• 1/8 tsp each fine sea salt and ground black pepper
• 1/3 cup (80ml) hot vegetable stock
• 1 TBS butter
• mince parsley to garnish (optional)

  

INGREDIENTS NOTES

My carrots were quite long and thin.  I ended up cutting them in half crosswise and then cutting those halves in half.

Don't use pancake syrup. Do use real maple syrup. 

I used light olive oil. The original recipe used extra virgin olive oil but I don't like wasting that in cooking unless I know it is going to make a difference.  Light olive oil worked just fine.

Make sure your spices are fresh. They will have a real flavor boost. Stale spices taste musty.

I used Better than Bullion vegetable stock concentrate, reconstituted. I also used salted butter as that is all I basically keep in the house on a regular basis. 

 

HOW TO MAKE MELTING CARROTS

This simple two-step method of cooking yields meltingly tender and flavor-filled vegetables every time.

1. Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a baking dish that is large enough to hold the carrots in a single layer. Butter the dish. (Buttering the dish makes for easier clean up and helps to prevent them from sticking.)
2. Peel the carrots and cut them in half lengthwise. If they are still biggish, cut them into halves again. Place them in a single layer in the dish. (My carrots were long and thin. I lopped off the ends, peeled and then cut them in half cross wise and then cut the quarters into halves lengthwise.)
3. Whisk together the maple syrup, oil, coriander, cumin, garlic powder, salt and pepper. Pour this over the carrots in the dish, tossing them together to coat all of the carrots. Spread them out into 1 layer again. (Make sure they don't overlap so that the cut edges of every carrot come into contact with the dish.)
4. Roast in the preheated oven for 15 minutes. Flip them over and roast for a further 15 minutes.
5. Stir the butter into the hot stock until it melts. Pour this mixture over top of the carrots and roast them for a further 10 to 15 minutes, until the sauce has reduced by half and thickened a bit and the carrots are meltingly tender. (They will be fork tender and beginning to caramelize on the edges.)
6. Serve hot, on a heated platter with any sauce poured over top. Sprinkle with parsley to serve, if using.

 

HINTS AND TIPS FOR SUCCESS

The most difficult part of this process really is peeling and cutting the carrots to size.

• Read through the recipe a few times before beginning to familiarize yourself with any ingredients or equipment needed.
• Assemble all of your ingredients prior to beginning.
• Make sure you use a thin carrot.  Their flavor is more pronounced and they will cook in the appropriate time. They should be no more than 1-inch thick. If all you have is larger carrots, cut them down to size.
• Make sure your spices are fresh and within date.
• Use a baking dish large enough to spread all of your carrots out in a single layer. Do not crowd or overlap them.

 

WHY ARE THESE CALLED MELTING CARROTS?

 

The term "melting" comes from a simple two-step French Technique of cookery which results in vegetables that are tender, slightly caramelized and that truly do melt in the mouth in the most delicious way. Browned first in a high heat and then braised in a savory liquid the end result for almost any vegetable is a delicious dish with a soft and buttery texture.

Prepare to fall in love.  These carrots are meltingly tender yet still hold some substance and a tender bite without them falling apart.

 

A FEW OTHER

FABULOUS SIDES FOR YOU TO ENJOY

The main dish doesn't always have to be the five star attraction. Sometimes the sides can shine right along side of them! Here are a few that we enjoy very much!

HONEY MUSTARD ROASTED PARSNIPS & CARROTS - A beautifully simple side dish that turns humble root vegetables into something truly special. Parsnips and carrots are cut into strips, briefly par‑boiled to ensure tenderness, then tossed in a glossy mixture of melted butter, Dijon mustard, and liquid honey. As they roast, they become lightly caramelized on the edges, crisp‑tender inside, and coated in a sweet‑savory glaze that pairs perfectly with any cozy meal.

ROASTED CABBAGE WITH DILL & MUSTARD SAUCE - This recipe transforms a humble vegetable into a standout side dish. Thick wedges of cabbage are roasted at high heat until the edges turn golden and caramelized, while the centers become tender and naturally sweet. The real magic comes from the creamy sauce — a simple blend of sautéed onions, Dijon mustard, dill, milk, and Parmesan — which adds richness, tang, and a lovely herbal note. Easy to prepare, budget‑friendly, and full of flavor.

 

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Yield: 2 servings

Author: Marie Rayner

Melting Carrots

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

These flavor-filled carrots really do melt in the mouth!

Ingredients

• 1/2 pound (8 ounces/227g) thin carrots (no larger than 1 inch wide)
• 1 TBS pure maple syrup
• 1/2 TBS light olive oil
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder (not salt)
• 1/8 tsp each fine sea salt and ground black pepper
• 1/3 cup (80ml) hot vegetable stock
• 1 TBS butter
• mince parsley to garnish (optional)

Instructions

1. Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a baking dish that is large enough to hold the carrots in a single layer. Butter the dish.
2. Peel the carrots and cut them in half lengthwise. If they are still biggish, cut them into halves again. Place them in a single layer in the dish.
3. Whisk together the maple syrup, oil, coriander, cumin, garlic powder, salt and pepper. Pour this over the carrots in the dish, tossing them together to coat all of the carrots. Spread them out into 1 layer again.
4. Roast in the preheated oven for 15 minutes. Flip them over and roast for a further 15 minutes.
5. Stir the butter into the hot stock until it melts. Pour this mixture over top of the carrots and roast them for a further 10 to 15 minutes, until the sauce has reduced by half and thickened a bit and the carrots are meltingly tender.
6. Serve hot, on a heated platter with any sauce poured over top. Sprinkle with parsley to serve, if using.

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