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 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.
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.
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.
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