Butter Baked Carrots
Buttery baked carrots glazed with a creamy onion and celery sauce, topped with crunchy bread crumbs—perfect as a comforting side for family dinners or gatherings.
Ingredients
Instructions
- Cook carrots in 3/4 cup water until tender, about 15 to 20 minutes.
- Drain and save the carrot liquid.
- Melt 1/4 cup butter in a saucepan.
- Saute chopped onion and chopped celery until tender.
- Add flour, salt, and pepper and mix well.
- Gradually add the reserved carrot liquid and milk, stirring constantly.
- Cook or bake at 350°F for 30 minutes.
- Sprinkle bread crumbs over the carrot mixture and dot with melted butter.
Tips & Substitutions
For a richer flavor, consider using vegetable broth instead of water when cooking the carrots. If you want to lighten the dish, substitute half of the butter with olive oil. You can also experiment with different herbs like thyme or rosemary for added depth. If you don't have fine dry bread crumbs, crushed crackers can work as a substitute while still providing a nice crunch.
Serving Suggestions
These butter baked carrots pair beautifully with roasted chicken or grilled fish. Serve them alongside a fresh salad, like Summer Waldorf Salad, for a well-rounded meal. For a heartier option, consider serving with Mom'S Cornbread Dressing. Garnish with fresh herbs for an added pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 15 minutes. You can also microwave in short intervals, stirring occasionally, until heated. Adding a splash of milk can help revive the creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Baked Carrots contains roughly 1150 calories, with 9g protein, 46g carbohydrates, and 103g fat. It is an excellent source of vitamin C (34% of the Daily Value), iron (29% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 2089mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use baby carrots instead of medium carrots?
Yes, you can use baby carrots as a convenient alternative. However, keep in mind that they may cook faster, so adjust the cooking time accordingly, aiming for tenderness without overcooking.
Is it possible to make this dish dairy-free?
Absolutely! Substitute the milk with a non-dairy alternative like almond milk or coconut milk. Additionally, use a dairy-free butter alternative to ensure the dish remains creamy and flavorful without dairy.
Can I prepare this dish ahead of time?
Yes, you can prepare the carrot mixture and sauce ahead of time. Assemble everything and store in the refrigerator for up to a day. When ready to bake, simply sprinkle the bread crumbs and melted butter on top, then bake as directed for a delicious side dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).