How fun does this recipe sound? I mean, who hasn’t fantasized about eating ribbons?!
Admittedly, not me. But my cat has. Waffles (yes, that’s the name of one of my cats) loves Christmastime solely for the ribbons involved. He doesn’t eat them, but damn does he love chewing on them. So he would probably go apeshit over this recipe if I actually wanted to feed my cat carrot ribbons with rosemary butter. Fat chance that I’m going to let him eat off of my plate, though.
Whoops – *sigh*. Somehow I always make the conversation about my cats. Let’s get back to the food, shall we?
So carrot ribbons are pretty damn sweet. And carrot ribbons with rosemary butter are even better.
Originally I wanted to use spiralized carrots for this recipe (and when you make it, you totally can), but I don’t have a spiralizer at the moment. I chose not to let that stop me from recipe testing, though…and then I fell head over heels in love with carrot ribbons. Eventually I would like to get a vegetable spiralizer, but with numerous other more pressing purchases I’m saving up for, it’s on the back burner.
Making carrot ribbons is really quite simple. Maybe slightly more time-consuming that using a spiralizer, but the difference is very minimal.
You’ll need a vegetable peeler (This is the one I’ve got. I love it. Rust-free, inexpensive, and super sharp). Got one? Good. Now just use the vegetable peeler on the length of the carrot. You should get a long ribbon of carrot. (If you screwed this up, I really don’t know how I can help you. Sorry!) Repeat the process until you’ve got a bunch of carrot ribbons and you can’t peel the carrot anymore. I laid the carrot flat on the counter while I peeled it – much safer than holding it.
And then you’ve got all these lovely ribbons!
The next step is to steam the ribbons. If you don’t have a steamer basket…I’ve got another kitchen hack for you. I’m full of ’em.
To make an impromptu steamer set-up, just put a metal colander over a boiling pot of water. It doesn’t have to fit. My colander is gigantic and only the bottom 1/4 rests on the rim of the pot. I then put the lid of the pot over whatever I’m steaming in the colander to hold the steam in.
It’s not perfect, but it works!
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Carrot Ribbons in Rosemary Butter Sauce
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Category: Side dish
- Method: steamed
Description
You don’t need a spiralizer to make these lovely carrot ribbons with rosemary butter! This recipe is paleo, AIP, vegetarian, and Whole30 friendly.
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
- Thoroughly wash carrots. Lay one carrot flat on a counter or cutting board. Using a vegetable peeler, peel along the length of the carrot to create a ribbon. Repeat the process, rotating the carrot as necessary, until the carrot is too thin to peel. Repeat with the other carrots until you end up with about 2 heaping cups of carrot ribbons. (If you end up with extra ribbons…they make an excellent salad!)
- Fill a saucepan with 1 inch of water. Bring to a boil. Place carrot ribbons in a steamer basket (or metal colander) and place in the saucepan. Cover and steam for 3 minutes or until crisp-tender. Since the ribbons are so thin, it doesn’t take long to steam them! If they steam for too long, you’ll end up with carrot mash. If you spiralize the carrots, the steam time will increase since the noodles are thicker.
- Meanwhile, in a small bowl, combine the remaining ingredients. Add steamed carrots and toss to coat. Serve immediately.
Keywords: Carrot Ribbons in Rosemary Butter Sauce
Looks beautiful, simple & perfect!
Feisty Eats recently posted…Dinner idea: Chili stuffed sweet potato
Why thank you! I’m very pleased with how the pictures turned out for this one!
I am trying these tonight with rainbow carrots and using a mandolin to make the ribbons.
I am also adding a crushed garlic clove into the butter and hear mixture.
Hope these are as tasty as your recipe looks 👍😊
Hope they worked out for you, Laura!
This looks delicious! I can’t wait to try this with the carrots from my garden!
What a great idea, Caroline! Thanks for stopping by. 🙂
This sounds delicious, and I am going to try it!
But, you have such a fun and informative way of writing, why do you feel the need to punctuate it with cursing?
Darby, I appreciate you stopping by!
I simply write the way I speak for the most part. That’s my personality, and I don’t feel the need to censor it for the Internetz.
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Looks and sounds fabulous! I am wheat, grain, gluten, dairy, nut and suagr free. Need aome new recipes!
Thank you! This is one of my most popular recipes and there are many, many variations you could use. Hope you like it!
Idk where you are, but I will find you. And I will hug you. Just made this! Delicious and simple thank you so much!!!!
You’re welcome!
Really yummy and a nice sunny addition to the plate! Thanks!
Thank you Nancy!
I made these with a bunch of carrots of assorted colors, and they were pretty as well as tasty. I roasted the seasoned ribbons in the oven at 400 F as I had various things cooking on the stovetop. Great idea! Thanks.
This would be lovely with different colored carrots! Love the idea. How long did you roast them?
I’m not sure now, but maybe 20 to 30 minutes. I just kept tossing them and sticking them back until they seemed done.
I have the dumbest of dumb mobile phones, or I would have been happy to take a photo of the carrots. They were quite nice looking, if I do say so myself.
I will definitely fix them again the next time I get a nice bunch of multi-colored carrots.
I’ll have to try roasting them in the oven. Thanks so much for getting back to me and for trying the recipe! 🙂
Are the steps the same if I need to prepare this the night before so it serves as lunch the next day?
Hi, Delia! I think this is best if the rosemary/butter or ghee mixture is tossed in right before serving, but I think you could still make it the night before and heat it up just before serving!