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A white bowl of braised saffron carrots on a piece of burlap on a wooden table.
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4.75 / 4 votes

Braised Saffron Carrots

These braised saffron carrots are tossed in a buttery saffron and sherry vinegar sauce for an easy Spanish-inspired side dish.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Sides
Cuisine: American
Servings: 4 to 6 servings
Calories: 237

Ingredients

  • 2 pounds smallish carrots, preferably a mixture of orange, yellow, and maroon, fresh as can be
  • Sea salt
  • 3 to 4 tablespoons olive oil, (depending on how decadent you’re feeling)
  • A good pinch saffron threads
  • 1 to 2 tablespoons sherry vinegar
  • 2 tablespoons unsalted butter
  • Freshly ground pepper
US - Metric

Instructions

  • Trim and peel the carrots if you like. Leave the carrots whole or, if they’re quite thick, halve them lengthwise. Place them in a medium saucepan with 1 1/2 cups water and a little sea salt and bring to a boil. Cover and boil gently over medium heat until the carrots are al dente rather than completely tender through and through, 8 to 12 minutes. Drain the carrots and pat them dry. (You can set them aside at room temperature for a while if need be.)
  • Just before serving, warm the olive oil in a large skillet over medium-low heat. Add the carrots and cook gently, turning occasionally, for 3 minutes. Add the saffron and sherry vinegar and cook for 2 minutes, turning the carrots once or twice. Add the butter, cover the skillet, and let stand off the heat for 5 minutes.
  • Season the braised saffron carrots with salt and pepper and serve immediately or at room temperature.

Nutrition

Serving: 1portion | Calories: 237kcal | Carbohydrates: 22g | Protein: 2g | Fat: 17g | Saturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 158mg | Fiber: 6g | Sugar: 11g