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!
Quick Look: Carrot Ribbons with Rosemary Butter
⏲️Ready In: 15 minutes
🍽Servings: 4
🥗Nutrition: 48 Calories
🥘Main Ingredients: Carrots, Butter, Rosemary, Parsley
📋Dietary Notes: Gluten free, Vegetarian, Dairy free with adjustments
⭐Why You'll Love It: Fast, simple, and flavorful, this makes a simple healthy side dish!
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Simple and fast, this side dish recipe looks like it takes a lot more effort than it does.
Carrots make an economical, nutritious, and versatile side dish for a high protein main dish like Perfect Crispy Skillet Chicken Thighs!
If you're a fan or carrots, check out some of my other gluten free carrot recipes like Simple Honey-Roasted Carrots, Hot Honey Glazed Carrots, or Kohlrabi, Carrot, and Jalapeño Fritters.
These carrot ribbons require just 4 ingredients, and more prep than cooking to get those pretty ribbons.
Jump to:
Ingredients needed
You'll need only 4 ingredients for this recipe:
- carrots
- ghee/butter
- fresh rosemary
- fresh parsley
Plus a little sea salt. That's it!
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!
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.
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!
Top Tips from Chelsea
Use a vegetable peeler. While you can use a spiralizer for thicker carrots, I personally prefer using a vegetable peeler for this recipe. Easier to clean up and thinner ribbons!
Toss the carrot ribbons halfway through cooking. If you skip this, the carrots on the bottom of the steamer/colander may cook more than the top and end up a little mushy.
Serving suggestions
These carrot ribbons are an excellent side dish for weeknight chicken dinners.
Serve alongside Perfect Crispy Skillet Chicken Thighs or Grilled Maple Dijon Chicken Thighs.
They also go well with holiday mains like Gluten Free Glazed Baked Ham and Slow Roasted Prime Rib!
What to serve Carrot Ribbons with
If you're a fan of simple side dishes, I've got plenty more on Chelsea Joy Eats!
- Roasted Sweet Potato Rounds
- Simple Roasted Brussels Sprouts
- Easy Sautéed Mushrooms with Garlic & Thyme
- Roasted Beets with Parsley
Did you try Carrot Ribbons with Rosemary Butter? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
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: Steaming
- Cuisine: American
- Diet: Gluten-Free
Description
You don't need a spiralizer to make these lovely carrot ribbons with rosemary butter! This gluten free side dish is super fast and plenty flavorful.
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
- Prep carrots. Wash the carrots and 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!)
- Steam carrots. 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, tossing halfway through. 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.
- Toss with butter and herbs. Meanwhile, in a small bowl, combine the remaining ingredients. Add steamed carrots and toss to coat. Serve immediately.
Notes
This recipe cooks fast; get your ingredients prepped in advance and don't walk away from the pot!
I like to toss the carrots halfway through cooking to prevent the carrots on the bottom of the colander/steamer from overcooking.
Don't want to steam them? I've gotten feedback that sautéing works just as well in a pinch!
