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.
This time I year I do receive so many requests from so many of you about Thanksgiving side dishes. Throughout the year we have made our staples, and some years we have added something new. This dish here is one of those dishes that was added to our menu.
What do we love the most about roasted carrots with orange-brown butter and sage? Simplicity at its best and full of flavor.
However, carrots are a wonderful vegetable that we enjoy all year long. Sweet and tender, they are the best side dish to any meal. But it does not end there, you can have fun shaping them into chunks, cubes, matchsticks. They are just fun. It goes without saying you can bake, steam, saute, juicing them, or eating them raw.
Benefits of eating carrots
Carrots are a great source of beta-carotene, loaded with vitamin A, calcium, potassium, vitamin K and fiber. All of which are good for your health. Rich in antioxidants.
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.
For proper cooking ensure that they all are the same size.
To save time you can peel and season the carrots with the olive oil early on the day and set them aside. The olive oil will prevent the carrots from turning a dark color.
You may also enjoy:
Roasted Carrots with Orange Brown Butter and Sage
- 40 mins total
- 10 mins prep
- 30 mins cook
- serves 4
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.
If you liked my recipe, you’re sure to love these useful products and related dishes.