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Herb-infused Hollandaise and roasted baby carrots are a delightful combination that elevates any meal. This dish showcases the rich, creamy texture of Hollandaise sauce infused with fresh herbs, paired perfectly with sweet, tender roasted carrots. It’s an excellent choice for brunch, dinner parties, or a sophisticated weeknight dinner.
Ingredients Needed
- For the Herb-Infused Hollandaise:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter
- Fresh herbs (such as tarragon, chives, and parsley), chopped
- Salt and pepper to taste
- For the Roasted Baby Carrots:
- 1 pound baby carrots
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme or rosemary (optional)
Preparation Steps
Roasting the Carrots
Preheat your oven to 400°F (200°C). Toss the baby carrots with olive oil, salt, pepper, and herbs if using. Spread them evenly on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized. Set aside.
Making the Herb-Infused Hollandaise
In a heatproof bowl, whisk the egg yolks and lemon juice until well combined. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens. Slowly drizzle in melted butter, whisking continuously. Remove from heat and stir in chopped herbs, salt, and pepper. Keep warm.
Serving Suggestions
Arrange the roasted baby carrots on a serving platter. Drizzle generously with the herb-infused Hollandaise sauce. Garnish with additional fresh herbs if desired. Serve immediately for a vibrant, flavorful dish that impresses.
Tips for Success
- Use fresh herbs for the best flavor.
- Whisk continuously when making Hollandaise to prevent curdling.
- Roast carrots until just tender to maintain their sweetness and texture.
- Serve immediately for optimal taste and presentation.