Roasted Carrots with Orange-Brown Butter and Sage


1 bunch all the same size young carrots with tops
1/4 cup olive oil
4 tablespoons unsalted butter
1 halved orange
1 tablespoon brown sugar
4 sage leaves


Preheat oven to 350°F.
Cut off all but 1 inch of the top of the carrots, leaving a little green, and peel them. Put the carrots in a large shallow pan, add the oil, season with salt and pepper, and coat well the carrots.
Bake in the oven for 30 minutes, or until they are tender to the fork test.
In the meantime melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the brown sugar and sage and continue to cook for 2 minutes or until it becomes syrupy.
Remove the carrots from the oven and arrange them on a platter. Drizzle the orange-brown butter over the carrots and serve.


Roasted Carrots with Orange Brown Butter and Sage. A great side dish for your Thanksgiving table. Your family and friends will love it. You will love how easy it is to make it.  What we love the most about roasted carrots with orange brown butter and sage? Simplicity at its best and full of flavor.

Purchasing the carrots with the tops attached is a great way to present them at the table, however not necessary if you cannot found them.

Carrots are light, tasty, and highly nutritious. Besides being rich in beta carotene, they also contain fiber, vitamin K1, potassium, and antioxidants.




Monday, November 9, 2020 - 12:11pm


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