Easy, elegant, and only 5 ingredients, Carrot Ribbons with Rosemary Butter Sauce makes a perfect vegetarian side dish!
This dish is all about the presentation, with thin carrot "noodles" making the base.
By simply steaming the ribbons and tossing in the rosemary butter sauce, you're done!
Simple ingredient for an easy side dish
You'll need only 4 ingredients for this recipe:
- carrots
- ghee/butter
- fresh rosemary
- fresh parsley
Plus a little sea salt. That's it!
How to make carrot ribbons with rosemary butter
First thing's first — to make the carrot ribbons, you'll either use a vegetable peeler or a spiralizer to make flat, fettuccini-style noodles.
If using a vegetable peeler, just peel down 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.
Then, you'll start some water boiling and place a steamer basket or colander over it.
Put the carrot ribbons in the basket, cover, and steam for about 3 minutes (or a bit longer if you used a spiralizer). I like to toss once halfway through.
After that, it's as simple as tossing in the ghee, fresh rosemary, and fresh parsley. Carrot ribbons served!
Equipment you'll need for this recipe
As mentioned, you'll need either a vegetable peeler or a spiralizer.
Personally, I actually PREFER a vegetable peeler for this recipe. It gets the carrots a bit thinner, which means they steam a little faster and seem just a touch fancier.
(This is the vegetable peeler I've got. I love it. Rust-free, inexpensive, and super sharp).
If you're in the market for a spiralizer, this is the one I have and love!
More side dish recipes to try
- Simple Honey-Roasted Carrots
- Carrot and Sweet Potato Casserole (Whole30)
- Roasted Sweet Potato Rounds
- Simple Roasted Brussels Sprouts
- Easy Sautéed Mushrooms with Garlic & Thyme
Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.
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Carrot Ribbons in Rosemary Butter Sauce
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 2 servings 1x
- Category: Side dish
- Method: steamed
- Cuisine: American
- Diet: Gluten Free
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
- ½ tsp fresh rosemary, minced (or ¼ tsp dried rosemary, crushed)
- ½ tsp fresh parsley, minced (or ¼ tsp dried parsley flakes)
- ¼ 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, carrots, rosemary butter, gluten free, whole30, paleo, vegetarian
Feisty Eats says
Looks beautiful, simple & perfect!
Chelsea says
Why thank you! I'm very pleased with how the pictures turned out for this one!
Laura Kelly says
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 ??
Chelsea says
Hope they worked out for you, Laura!
Caroline @ Pinch Me, I'm Eating! says
This looks delicious! I can't wait to try this with the carrots from my garden!
Chelsea says
What a great idea, Caroline! Thanks for stopping by. 🙂
Darby says
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?
Chelsea says
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.
Collina says
?
Trish says
Looks and sounds fabulous! I am wheat, grain, gluten, dairy, nut and suagr free. Need aome new recipes!
Chelsea says
Thank you! This is one of my most popular recipes and there are many, many variations you could use. Hope you like it!
Carly says
Idk where you are, but I will find you. And I will hug you. Just made this! Delicious and simple thank you so much!!!!
Chelsea says
You're welcome!
Nancy Norton says
Really yummy and a nice sunny addition to the plate! Thanks!
Chelsea says
Thank you Nancy!
Chessie says
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.
Chelsea says
This would be lovely with different colored carrots! Love the idea. How long did you roast them?
Chessie says
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.
Chelsea says
I'll have to try roasting them in the oven. Thanks so much for getting back to me and for trying the recipe! 🙂
Delia says
Are the steps the same if I need to prepare this the night before so it serves as lunch the next day?
Chelsea says
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!