Carrot Ribbons in Rosemary Butter Sauce Recipe

Carrot Ribbons in Rosemary Butter Sauce is the side dish that always steals the show at my table. Each vibrant strand of carrot gets twirled in a buttery, fragrant rosemary sauce that makes even carrot skeptics sit up and take notice. The dish is beautiful to look at, quick to whip together, and brimming with fresh, herby flavors. If you’ve been searching for a way to make carrots irresistible, you’re about to meet your new favorite recipe.

Ingredients You’ll Need

Ingredients You’ll Need

One of my favorite things about Carrot Ribbons in Rosemary Butter Sauce is how refreshingly simple but purposeful each ingredient is. Every component—from the humble carrot to the zesty touch of fresh herbs—plays its part in creating a dish that’s full of personality, color, and flavor.

• Carrots: Large, straight carrots are the key to wide, beautiful ribbons and a satisfying crunch even after steaming.
• Ghee or Butter: Choose ghee for a slightly nutty flavor or classic butter for creamy richness—either creates that luscious sauce foundation.
• Fresh Rosemary: Just a hint of this aromatic herb brings a woodsy freshness that makes the whole dish sing (dried rosemary also works in a pinch, just use a little less).
• Fresh Parsley: Parsley folds in a pop of green and a bright, almost peppery lift that balances the richness of the butter.
• Salt: A little salt draws out the sweetness of the carrots and ties all the flavors together, so don’t skip it!

How to Make Carrot Ribbons in Rosemary Butter Sauce

Step 1: Prep Your Carrot Ribbons

Start by giving your carrots a thorough wash—even if you’re peeling them, grit tends to hide in those little crevices. Place one carrot securely on your cutting board and grab your vegetable peeler. Run the peeler along the length of the carrot in long, fluid motions, creating beautiful, thin ribbons. Rotate the carrot as you go to use as much of it as possible. Repeat this with each carrot until you have about two generous cups of ribbons; if you have extra, they make a fantastic salad addition!

Step 2: Steam the Carrot Ribbons

Set up a saucepan with about an inch of water and bring it to a lively boil. Tumble your carrot ribbons into a steamer basket or even a metal colander if that’s what you have on hand. Place the basket or colander over the boiling water, cover, and steam for just 3 minutes. You want the ribbons crisp-tender—not limp or mushy—so keep an eye on the clock. If you overdo the steaming, you’ll end up with carrot mash, so a light touch is key!

Step 3: Make the Rosemary Butter Sauce

While the carrots are steaming, grab a small bowl and mix together your ghee or butter, minced fresh rosemary, minced fresh parsley, and salt. Stir this together until combined. The aroma is nothing short of dreamy, with the rosemary instantly cozying up to that rich butter.

Step 4: Toss and Serve

As soon as the carrot ribbons are done, drain them and slide them straight into your bowl of herb-infused butter. Toss gently so every ribbon gets a silky coating of sauce. Serve Carrot Ribbons in Rosemary Butter Sauce immediately while they’re warm and glossy—it’s hard to resist sneaking a few bites straight from the bowl!

How to Serve Carrot Ribbons in Rosemary Butter Sauce

Garnishes

Finish your Carrot Ribbons in Rosemary Butter Sauce with a flourish of freshly cracked black pepper, a dusting of extra chopped parsley, or a few curls of lemon zest for brightness. A scattering of toasted pine nuts also adds a delightful crunch if you want to get a little fancy.

Side Dishes

These ribbons are wonderful alongside a roast chicken or baked fish, but they offer a gentle, herby balance when paired with rich mains like beef stew or creamy risotto. For a lighter meal, try them over a bed of quinoa or alongside a zesty grain salad.

Creative Ways to Present

Show off Carrot Ribbons in Rosemary Butter Sauce by spiraling them on a platter in pretty rosettes, or use a wide flat bowl to let the colors pop. For extra visual appeal, add a handful of quickly ribboned yellow or purple carrots to the mix. If you’re feeling playful, serve atop a swipe of hummus or whipped feta for a dynamic appetizer or side.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Carrot Ribbons in Rosemary Butter Sauce in an airtight container in the refrigerator. They’ll stay bright and delicious for up to two days, and are just as good cold in a salad as they are warm.

Freezing

While you can technically freeze this dish, the tender texture of the carrots tends to become softer after thawing. If you do freeze, seal tightly and use within a month. For best results, enjoy fresh or simply refrigerate short-term.

Reheating

To reheat, gently warm the Carrot Ribbons in Rosemary Butter Sauce in a skillet over low heat, stirring until just heated through. Avoid microwaving for long stretches—short bursts are best to keep the ribbons from going mushy.

FAQs

Can I use baby carrots for this recipe?

I recommend using large, straight carrots for the best ribbons—baby carrots are tricky to peel and won’t give you those gorgeous wide strands. If you’re in a pinch, try them in a spiralizer, but the result won’t be quite as lovely as with big carrots.

Is it possible to make Carrot Ribbons in Rosemary Butter Sauce vegan?

Absolutely! Simply substitute your favorite vegan butter or a drizzle of good olive oil for the ghee or butter—the sauce will be just as fragrant and satisfying.

Can I add other vegetables to the ribbons?

For a colorful twist, you can peel ribbons of zucchini, parsnip, or even beet alongside your carrots. Just keep in mind that steaming times may vary—test each for doneness so everything stays tender-crisp.

How do I avoid overcooking the carrot ribbons?

Because the ribbons are so thin, they steam quickly. Stick to the three-minute mark and check a ribbon for the perfect balance of tenderness and bite. Resist the urge to walk away—this step moves fast!

What if I don’t have fresh herbs?

Dried rosemary and parsley work beautifully; just use a little less, as dried herbs are more potent. Crush the dried rosemary a bit in your hand before adding to help release its oils and flavor.

Final Thoughts

If you’ve been searching for a fresh twist on a classic side, Carrot Ribbons in Rosemary Butter Sauce is sure to bring a smile (and a splash of color) to your table. Give this recipe a try the next time you want to treat yourself or impress your friends with something simple, special, and utterly delicious!

Print