Baked Carrots with Parsley

Preparation info
  • Makes


    Side-Dish Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Traditionally, this dish is made with Vichy water, a very minerally mineral water appreciated in France as a hangover cure. If you want to be authentic and manage to track down Vichy water, it will give your carrots a distinct flavor. But this dish is also nice without it.


  • 4 tablespoons butter
  • 3 large or 5 medium carrots, peeled and sliced between 1/16 and ⅛ inch


Preheat the oven to 425°F. Using 1 tablespoon of the butter, grease a baking dish large enough to hold the carrots in a layer between ½ and 1