My strongest belief about Thanksgiving sides is that, whenever feasible, they should be served in a casserole dish (or its elegant French counterpart, a gratin). I don’t mean to suggest that side dishes should be confined to things drenched in cream, cheese, butter, or a delightful mix of all three — though I certainly appreciate one dish fitting that description on my table. Rather, I believe sides cooked in dishes with sides tend to perform well during resting periods, reheat effectively, and maintain warmth for a longer duration.
Additionally, if you’re feeling a bit adventurous, these types of dishes are also beneficial for those with just one oven (like me!) and numerous items to reheat simultaneously. My strategy? I stack them. I arrange rectangular and oval dishes two or three high in the oven, rotating each one so it stabilizes on the dish below. Just be careful not to bump anything, alright?
These crunchy baked carrots exemplify a side dish that preserves its quality and reheats beautifully. However, it’s much more than that. While it qualifies as a gratin (in the sense of being browned and topped with breadcrumbs), the foundation is a brown butter broth that is luxurious yet allows the carrots to retain their flavor. The baked carrots become tender without turning mushy. Tossing in some capers towards the end adds brightness. A topping of grated cheese and brown butter toasted breadcrumbs introduces a satisfying crunch and the perfect level of indulgence. When combined, this dish is truly outstanding.
This recipe also features an interesting twist: it utilizes baby carrots. Lately, I’ve been focusing on recipes that incorporate affordable, readily available ingredients often overlooked. [See: Spinach and Ricotta Gnudi (using frozen spinach) and The Best Baked Spinach (now updated with frozen spinach).] If opting for a bag of baby carrots allows us to avoid peeling and precisely cutting them into sticks, which no one wants to bother with, we’d be foolish not to do so.
Consider these additional pan-baked vegetable sides:
– The Best Baked Spinach
– Crispy Sweet Potato Roast
– Green Bean Casserole with Crispy Onions
– Balsamic Braised Brussels with Pancetta
– Garlic Butter Roasted Mushrooms
– Unstuffed Mushroom Casserole
– Potato and Leek Gratin
– Simple Potato Gratin
– Crusty Baked Cauliflower with Farro
Salads that hold up well include:
– Green Beans with Almond Pesto
– Date, Feta, and Red Cabbage Salad
– Brussels Sprouts, Apple, and Pomegranate Salad
– Cauliflower Slaw
– Broccoli Slaw
– Shaved Fennel and Crushed Olive Salad
**Crunchy Brown Butter Baked Carrots**
This dish is relatively small, but you can easily double or triple it in a larger receptacle.
1 pound (455 grams) baby carrots, peeled and packaged
5 tablespoons (75 grams) unsalted butter, divided
¾ cup panko-style plain breadcrumbs
Kosher salt
1 medium shallot, chopped
2 garlic cloves, minced
3 tablespoons (25 grams) all-purpose flour
1 cup (235 ml) vegetable broth
Freshly ground black pepper
2 tablespoons capers, drained
3 tablespoons minced parsley, or a mix of herbs you enjoy with carrots, such as chives and dill
1 cup (85 grams) grated gruyere or comte cheese
Preheat your oven to 350°F (176°C).
**Prepare the carrots:** The main challenge here is that baby carrots often come overly watery in their bags. However, the convenience is worth it! Drain the carrots (be careful of the water collected at the bottom of the bag) and place them in a bowl lined with several paper towels for 10 minutes before you begin. Cut the carrots lengthwise into quarters and return them to the towel-lined bowl while you prepare the other components.
**Make the brown butter crumbs:** In a large skillet, melt 2 tablespoons (30 grams) of the butter over medium heat, stirring occasionally until it develops brown flecks and has a wonderful aroma. Add the breadcrumbs and two pinches of salt, toasting them in the pan until they are evenly golden brown. Remove the crumbs and set them aside.
**Make the sauce:** Heat the remaining 3 tablespoons (45 grams) of butter until it browns as well. Once browned, raise the heat to medium-high and add the shallots. Cook the shallots until they are tender and starting to brown at the edges, about 3 to 5 minutes. Add the garlic and cook for an additional minute. Stir in the flour and cook until it becomes a chunky paste. Gradually add the broth, mixing until the flour mixture is fully incorporated. Bring the sauce to a simmer and season with 1 teaspoon of kosher salt (
My firm belief regarding Thanksgiving sides is that they should, whenever feasible, be served in a casserole dish (or its stylish French counterpart, a gratin). I’m not suggesting that your sides should be restricted...