Carrot Ribbons in Rosemary Butter Sauce Recipe

Introduction

Carrot ribbons in rosemary butter sauce make a simple yet elegant side dish that’s both fresh and flavorful. This recipe transforms ordinary carrots into delicate ribbons, lightly steamed and tossed in a fragrant herb butter sauce.

Ingredients

• 3-4 large, straight carrots (to make about 2 cups of carrot ribbons)
• 1 Tbsp ghee or butter
• 1/2 tsp fresh rosemary, minced (or ¼ tsp dried rosemary, crushed)
• 1/2 tsp fresh parsley, minced (or ¼ tsp dried parsley flakes)
• 1/4 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 its length, creating thin ribbons. Rotate the carrot as needed until it becomes too thin to peel. Repeat with the remaining carrots until you have about 2 heaping cups of carrot ribbons.
2. Step 2: Fill a saucepan with 1 inch of water and bring it to a boil. Place the carrot ribbons in a steamer basket or metal colander and set it over the boiling water. Cover and steam for 3 minutes or until the ribbons are crisp-tender. Avoid over-steaming to prevent a mushy texture.
3. Step 3: While the carrots steam, combine the ghee or butter, rosemary, parsley, and salt in a small bowl. Once the carrots are steamed, toss them gently with the herb butter mixture to coat evenly. Serve immediately.

Tips & Variations

• If you have extra carrot ribbons, they make a fresh and crunchy addition to salads or can be lightly sautéed for a different texture.
• Substitute fresh herbs with dried if necessary, but use less to avoid overpowering the dish.
• For a vegan version, use a plant-based butter or olive oil instead of ghee or butter.

Storage

Store any leftover carrot ribbons in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold as part of a salad. Avoid microwaving to prevent losing the delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen carrots for this recipe?

Fresh carrots work best for making ribbons because they hold their shape and texture better. Frozen carrots are usually softer and may not peel well into ribbons.

What if I don’t have a steamer basket?

You can use a metal colander or sieve that fits over a pot of boiling water. Just make sure it doesn’t touch the water so the carrots steam properly.

Carrot Ribbons in Rosemary Butter Sauce Recipe

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Delightfully tender carrot ribbons lightly steamed and tossed in a fragrant rosemary butter sauce. This simple yet elegant side dish highlights fresh herbs and buttery richness, perfect for a quick and healthy accompaniment to any meal.

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

Ingredients

Scale 1x2x3x

Vegetables

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

Herbs and Seasonings

• 1/2 tsp fresh rosemary, minced (or ¼ tsp dried rosemary, crushed)
• 1/2 tsp fresh parsley, minced (or ¼ tsp dried parsley flakes)
• 1/4 tsp salt

Fat

• 1 Tbsp ghee or butter

Instructions

1. Create Carrot Ribbons: Thoroughly wash the carrots. Lay one carrot flat on a cutting board and, using a vegetable peeler, peel along its length to create thin ribbons. Rotate the carrot as you peel to use the entire surface, stopping when the carrot becomes too thin to peel. Repeat with remaining carrots until you have about 2 heaping cups of carrot ribbons. If extra ribbons remain, they work well as a fresh salad addition.
2. Steam the Carrots: 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 the saucepan and steam the carrots for 3 minutes until they are crisp-tender. Avoid over-steaming to prevent the ribbons from turning mushy.
3. Prepare Butter Sauce and Toss: While the carrots steam, combine the ghee or butter, minced rosemary, minced parsley, and salt in a small bowl. Once steaming is complete, add the steaming-hot carrot ribbons to the bowl and gently toss to coat them evenly with the aromatic rosemary butter sauce. Serve immediately to enjoy their delicate texture and vibrant flavor.

Notes

• Use a sharp vegetable peeler to create even, wide carrot ribbons for better texture and appearance.
• If dried herbs are used instead of fresh, crush them well to release their flavors.
• Steaming time is short to preserve the carrot’s crispness—adjust slightly if carrot ribbons are thicker.
• Extra carrot ribbons can be repurposed in salads or as a fresh garnish.
• Ghee can be substituted with unsalted butter for a milder flavor.

Keywords: carrot ribbons, rosemary butter sauce, steamed carrots, healthy side dish, easy vegetable recipe