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    Home » Side Dishes

    Mar 1, 2016 · Modified: Mar 9, 2023 by Chelsea · This post may contain affiliate links · This blog generates income via ads ·

    Carrot Ribbons with Rosemary Butter Sauce

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    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!

    Carrot noodles with rosemary butter

    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!

    Bowl of carrot ribbons with rosemary butter
    Bowl full of thin carrot noodles with rosemary butter

    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!

    Person twirling carrot ribbons with a fork
    Closeup of carrot ribbons with rosemary butter

    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.

    Print
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    Bowl of carrot ribbons with rosemary butter

    Carrot Ribbons in Rosemary Butter Sauce

    • Author: Chelsea Joy
    • 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
    Print Recipe
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    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

    Scale
    • 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

    1. 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!)
    2. 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.
    3. 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

    Did you make this recipe?

    Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats

    More Side Dishes

    • Roasted carrots garnished with parsley on a white platter
      Simple Honey-Roasted Carrots
    • Bowl of wild rice stuffing garnished with sage and cranberries
      Life-Changing Wild Rice Stuffing for Thanksgiving Turkey
    • Roasted sweet potato slices arranged on a plate
      Easy Oven-Roasted Sweet Potato Rounds without Butter
    • Sliced gluten free roll with jam and butter
      Gluten Free Dinner Rolls

    Reader Interactions

    Comments

    1. Feisty Eats says

      March 02, 2016 at 9:51 pm

      Looks beautiful, simple & perfect!

      Reply
      • Chelsea says

        March 03, 2016 at 4:22 pm

        Why thank you! I'm very pleased with how the pictures turned out for this one!

        Reply
        • Laura Kelly says

          September 23, 2019 at 10:22 am

          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 ??

          Reply
          • Chelsea says

            September 25, 2019 at 3:53 pm

            Hope they worked out for you, Laura!

            Reply
    2. Caroline @ Pinch Me, I'm Eating! says

      March 30, 2016 at 5:55 pm

      This looks delicious! I can't wait to try this with the carrots from my garden!

      Reply
      • Chelsea says

        March 31, 2016 at 8:38 am

        What a great idea, Caroline! Thanks for stopping by. 🙂

        Reply
    3. Darby says

      May 02, 2016 at 8:48 am

      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?

      Reply
      • Chelsea says

        May 03, 2016 at 6:31 pm

        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.

        Reply
        • Collina says

          June 01, 2016 at 12:07 am

          ?

          Reply
    4. Trish says

      May 24, 2016 at 10:42 pm

      Looks and sounds fabulous! I am wheat, grain, gluten, dairy, nut and suagr free. Need aome new recipes!

      Reply
      • Chelsea says

        May 25, 2016 at 8:44 am

        Thank you! This is one of my most popular recipes and there are many, many variations you could use. Hope you like it!

        Reply
    5. Carly says

      October 07, 2016 at 7:29 pm

      Idk where you are, but I will find you. And I will hug you. Just made this! Delicious and simple thank you so much!!!!

      Reply
      • Chelsea says

        October 10, 2016 at 7:56 am

        You're welcome!

        Reply
    6. Nancy Norton says

      December 22, 2016 at 12:39 pm

      Really yummy and a nice sunny addition to the plate! Thanks!

      Reply
      • Chelsea says

        December 23, 2016 at 7:28 pm

        Thank you Nancy!

        Reply
    7. Chessie says

      April 15, 2018 at 4:36 pm

      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.

      Reply
      • Chelsea says

        April 17, 2018 at 11:28 am

        This would be lovely with different colored carrots! Love the idea. How long did you roast them?

        Reply
        • Chessie says

          April 17, 2018 at 3:24 pm

          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.

          Reply
          • Chelsea says

            April 17, 2018 at 4:51 pm

            I'll have to try roasting them in the oven. Thanks so much for getting back to me and for trying the recipe! 🙂

            Reply
    8. Delia says

      May 09, 2018 at 5:30 pm

      Are the steps the same if I need to prepare this the night before so it serves as lunch the next day?

      Reply
      • Chelsea says

        May 09, 2018 at 9:11 pm

        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!

        Reply

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    Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo). Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. Most of the recipes here are paleo and gluten free! Want to know more?

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