Tuscan Gilded Carrots - A cheesy and delicious side dish made with carrots, Parmesan, eggs and cream. Perfectly indulgent for a special holiday meal!

My husband Jack and I are always looking for new recipes to try – especially for vegetables and side dishes! It’s a fun way to experiment in the kitchen as well as to change up the routine at dinnertime!

I recently browsed through one of our cookbooks called Toscana Mia: The Heart and Soul of Tuscan Cooking – a cookbook that Jack and I received as a wedding gift just before our honeymoon trip to Tuscany. We’ve been dreaming of going back sometime soon – and what better way to relive some happy memories than with a glorious dish like these Tuscan Gilded Carrots!

Tuscan Gilded Carrots - A cheesy and delicious side dish made with carrots, Parmesan, eggs and cream. Perfectly indulgent for a special holiday meal!

The ‘gilded’ name comes from the golden color this dish gets as the tender carrots are baked with cream, eggs and Parmesan cheese in the oven. The dish also includes fresh mint and basil as well as a little bit of dry sherry – giving these carrots a unique and delicious flavor.

Tuscan Gilded Carrots - A cheesy and delicious side dish made with carrots, Parmesan, eggs and cream. Perfectly indulgent for a special holiday meal!

These Tuscan Gilded Carrots are very delicious – and quite rich – so we think it’s a perfect side dish to serve at a special holiday meal as an indulgent treat! Enjoy!

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Tuscan Gilded Carrots - A Family Feast

Tuscan Gilded Carrots

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 6-8 servings

Ingredients

  • pounds medium carrots, peeled, trimmed and left whole
  • 3 eggs
  • ¼ plus 1/8 cup heavy cream (on measuring cup it is 100 ml)
  • 6 ounces in weight grated Parmesan cheese (about 2 cups)
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh flat leaf Italian parsley
  • 1 ½ tablespoons dry sherry
  • 3 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt

Instructions

  1. Preheat oven to 400 degrees.
  2. In a medium to large pot filled half full with water, bring to a boil. Plunge in the whole carrots and boil for five minutes. Drain and bring the carrots to a cutting board and cut into ¼ inch slices.
  3. While carrots are boiling, in a small bowl, beat eggs with cream, Parmesan cheese, mint, parsley and sherry. Set aside.
  4. Heat a skillet over medium high and add butter, oil, salt and sliced carrots and cook for just a minute.
  5. Pour carrots and butter into a medium casserole dish and pour reserved egg mixture over top.
  6. Bake for 20 -25 minutes until golden brown on top.

Disclosure: This post contains affiliate links.

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    Comments

  • Ginny McMeans wrote:

    Another beautiful Tuscan recipe from you. Thanks and this side dish looks wonderful!

  • Kate @ Diethood wrote:

    Oh my worrrrrd!! THIS is how all vegetables should be prepared! 😀

  • Deanna Segrave-Daly (@tspbasil) wrote:

    Now why have I never ever served carrots with cheese? I’ve never seen a recipe like this (and I’m part Italian) and it looks beyond delicious!

  • Heather at Basilmomma wrote:

    So healthy and so luscious all in one!

  • Lora @cakeduchess wrote:

    What a great book…I need to look it up. I adore Tuscan recipes. These carrots are so flavorful and perfect to have on colder winter days!!

  • Kirsten/ComfortablyDomestic wrote:

    Carrots baked in cream, eggs, and cheese? Sign. Me. Up.

  • stephanie @ Back for Seconds wrote:

    Your pictures are beautiful and these carrots sound awesome! Can’t wait to try them!

  • Christine @ A Sprinkle of This and That wrote:

    These carrots look divine and I love how rich they are! Perfect for holiday entertaining!

  • [email protected] Mom wrote:

    What’s not to like in this recipe, love it!

  • Amanda @ The Kitcheneer wrote:

    These carrots are beautiful! Such a great side!

  • Nikki @ NikSnacks wrote:

    These carrots sound amazing. What a wonderful way to reminisce about your honeymoon!

  • Carol at Wild Goose Tea wrote:

    I am in love. This is THE best carrot recipe I have seen a long long time. I might have to serve this for my big holiday dinner on New Years Day.

    • Martha wrote:

      Thanks Carol!

  • Paula – bell’alimento wrote:

    I’m going to take the whole dish of those okay ; )

  • Lauren @ Healthy Delicious wrote:

    Gilded! This sounds so fancy! 😉 Sounds delicious.

  • [email protected] Mom wrote:

    Now those are some conforting carrots with cheese and cream, yummo!

  • Ashley @ Wishes & Dishes wrote:

    Love that addition of the cream and sherry. I like finding new side dishes to make, too!

  • These carrots are gorgeous! Definitely one that’s gonna have to make it on my dinner menu!

  • Cookin Canuck wrote:

    The hit of sherry in the cream sauce sounds wonderful! This is such a unique way to prepare carrots.

  • The Food Hunter wrote:

    I’ve never heard of these carrots but I can’t wait to try them.

  • Julie @ Willow Bird Baking wrote:

    These are GORGEOUS and sound amazing!

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