Brown Butter Sautéed Carrots

Yes, butter. It's good for you.

January 4, 2016
Mitch Mandel

Dietary cholesterol found in butter, beef, and other animal-based foods isn't as bad for heart health as doctors and nutritionists have been telling us for decades.

More: Why It's OK to Love Butter Again


After reviewing piles of research, the group that advises the US government on dietary guidelines recently reported that it's "not a nutrient of concern for overconsumption," meaning that the cholesterol you eat isn't likely to raise your heart disease risk. Bigger culprits in heart disease seem to be sugars and trans fats, so these Brown Butter Sautéed Carrots are just what the doctor ordered. 

Brown Butter Sautéed Carrots
(Makes 2 servings)

1 pound young whole carrots
1 1/2 tablespoons unsalted butter
1/4 teaspoon fine sea salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Pinch of black pepper

1. Steam the carrots until just tender, about 5 minutes.

2. Heat the butter in a medium skillet over medium-low heat, swirling the pan until the butter begins to brown. When the butter begins to smell like baked goods, add the salt, cumin, coriander, and pepper and continue to swirl for another minute.

3. Add the carrots, toss to coat, and allow to cook in the butter mixture for 3 minutes longer.

Adapted from Eat Clean, Stay Lean