Ingredients
500 g medium carrots
60 g butter
3/4 tsp kosher salt
1/4 tsp black pepper
120 ml sour cream
30 g prepared horseradish
15 g chopped fresh parsley, plus more for garnish
5 ml lemon zest, plus more for garnish
Directions
Step 1
Preheat the oven to 190°C (375°F). Scrub the carrots, leaving the skin on.
Step 2
In a large oven-safe skillet, melt the butter over medium heat. Add the carrots and coat them with the butter. Sprinkle with salt and pepper. Cook uncovered, turning halfway through, until the carrots start to brown, about 5 to 6 minutes.
Step 3
Transfer the skillet to the oven and reduce the temperature to 150°C (300°F). Roast the carrots, turning every 15 minutes, until well browned and tender when pricked with a fork, about 45 minutes. If needed, add water, 60 ml at a time, to prevent scorching.
Step 4
To make the sauce, combine the sour cream, horseradish, parsley, and lemon zest in a small bowl. Serve the carrots with the sauce and garnish with additional parsley and lemon zest.