Crunchy Brown Butter Baked Carrots
My strongest opinion on Thanksgiving sides is that whenever possible, they should come in a casserole dish (or its chic French cousin, a gratin). I don’t mean that your sides should be limited to things that swim in cream, cheese, butter, or a happy combination of all three — although one dish in this category is highly welcome on my table — I simply mean that sides like this, that is baked in dishes with walls, tend to excel at holding up to resting times, reheat well, and stay warm longer.
Plus, if you’re feeling a little fearless, dishes like this are also a friend to those with one oven (hi!) and many things to reheat at once. My approach? I Jenga them. I stack rectangular and oval dishes two or three high in the oven, turning each so it steadies on the one below. Just don’t bump anything, okay?
These crunchy baked carrots are a perfect example of a side dish that keeps and reheats well. But it’s also so much more. While it’s a gratin (in the browned and breadcrumb-ed sense), the base is a brown buttery brothy sauce that’s rich but still allows the carrots to taste like carrots. The baked carrots get tender but not mushy. Some capers stirred in near the end keep it bright. A topping of grated cheese and brown butter toasted breadcrumbs gives it a resounding crunch and exactly the correct level of decadence. Together, this dish is spectacular.
Ingredients:
- 1 pound (455 grams) baby carrots, the peeled and bagged kind
- 5 tablespoons (75 grams) unsalted butter, divided
- ¾ cup panko-style plain breadcrumbs
- Kosher salt
- 1 medium shallot, chopped
- 2 garlic cloves, minced
- 3 tablespoons (25 grams) all-purpose flour
- 1 cup (235 ml) vegetable broth
- Freshly ground black pepper
- 3 tablespoons minced parsley, or a mix of herbs you like with carrots
- 2 tablespoons capers, drained
- 1 cup (85 grams) grated gruyere or comte cheese