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Brown butter and bacon carrots recipe

Brown butter and bacon carrots recipe

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Here's a great Christmas or Sunday lunch side that won't take up oven space. Simply boil the carrots until tender, then fry in smoky bacon, brown butter, sage and lemon. This is seriously delicious yet so simple and speedy. See method

  • Serves 8
  • Takes 35 minutes
  • 228 calories / serving
  • Gluten-free


  • 2kg carrots
  • 200g pack smoked bacon lardons
  • 60g butter
  • 1 lemon, juiced
  • 10g fresh sage, finely chopped
1 of your 5-a-day and high in fibre

Each serving contains

  • Energy

  • Fat

    12g 18%
  • Saturates

    6g 31%
  • Sugars

    18g 20%
  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 18.9g Protein 5g Fibre 10.2g


  1. Peel the carrots and cut diagonally into 1cm slices. Tip into a lidded saucepan, add the pinch of salt and cover with cold water. Cover, bring to a boil, then reduce the heat and simmer for 8-10 mins until just tender. Drain; set aside
  2. Meanwhile, fry the smoked bacon lardons in a frying pan over a medium-high heat for 5-6 mins, stirring, until golden, crisp and the fat has rendered down. Transfer to a bowl and set aside.
  3. Return the pan to the heat, add the butter and cook for 2-3 mins until golden brown and nutty smelling, reducing the heat if it’s turning too dark. Add the carrots, season and cook for 10-12 mins until golden brown. Finely chop the sage and add most to the carrots, along with the bacon and lemon juice. Transfer to a serving bowl and scatter over the remaining sage.

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