Roasted Carrots with Orange Brown Butter and Sage. A great side dish.  Your family and friends will love it.

This super easy oven-roasted carrots recipe will be your favorite when you bite into the tender carrots.

Roasted Carrots With Orange Brown Butter And Sage

And with the holidays just around the corner, this carrot dish is the perfect showcase at your Thanksgiving table as a side dish.

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In this Article

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, and you can have fun shaping them into chunks, cubes, and matchsticks. They are just fun.

You can bake, steam, saute, juice, or eat them raw. The possibilities are endless.

Roasted Carrots With Orange Brown Butter And Sage

Benefits of eating carrots

Carrots are a great source of beta-carotene, loaded with vitamin A, vitamin C, calcium, potassium, vitamin K, and dietary fiber. All of which are good for your health.

Rich in antioxidants, they are the perfect side dish for many dishes, and this easy recipe adds extra flavor.

Are roasted carrots healthy?

Baked carrots are a great healthy vegetable side dish. Easy to make with a couple of tablespoons of olive oil, salt, and pepper, cooked carrots are healthier than raw ones.

When cooked, carrots release more vitamin A and are easier to digest.

Roasted Carrots With Orange Brown Butter And Sage

Is it better to boil or roast carrots?

I love roasted carrots because I enjoy the texture, crunchiness, and unique sweet flavor they render when roasted.

The roasting process brings out their natural sweetness; after all, carrots have more sugar than any other vegetable except corn.

It is hard to overcook the carrots or any vegetables. If they are too done, they will burn. Keep a watchful eye on them.

I have the timing of the roasting of these carrots at 30 minutes. However, check them for around 20 minutes if the carrots are smaller.

Roasted Carrots With Orange Brown Butter And Sage

Recipe Tips

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

For proper cooking, ensure that they all are the same size.

To save time, you can peel and season the carrots with olive oil and set them aside early in the day. The olive oil will prevent the carrots from turning a dark color.

  • While preheating the oven, prepare the carrots by cutting the stems all to the same length. Wash and rinse them. Remove any filaments that you may find on the body of the carrot. Peel if need be.
  • Place carrots in a single layer on your cookie sheet, or a sheet pan. Add the olive oil and toss the carrots. Generously season with salt and pepper.
  • Not every oven roasts the same. You want your carrots to be tender and roasted but not burned. Shake or turn the carrots halfway if needed, and adjust the cooking time as required.
  • You want to start your orange brown butter with sage at the end of roasting the carrots as you don’t want to cook butter too long.
  • Gently swirl the butter as it melts in your skillet. You do not want it to burn. It has to have white foam, slowly turning light brown. Add the brown sugar, lemon juice, and sage.
  • Continue stirring over medium-low heat until you see it become a syrup consistency.
  • Place on a serving dish with a slight border to hold the syrup once poured over the carrots.
  • Serve immediately.
  • It can be reheated over low heat. You may want to add more butter if need be.

Ingredients

Those are the only ingredients needed to make this wonderful recipe. It has been our go-to during the holidays and throughout the year.

Sage is often found in any holiday dish and with melted butter. The sage and butter give out this savory fragrance like no other.

When they start binding together, the orange juice with the brown sugar and butter makes the perfect smooth syrup.

Roasted Carrots With Orange Brown Butter And Sage

Equipment needed

Peeler

Cookie sheet

Skillet

Citrus squeezer

Step by Step

  • Preheat the oven to 350°F.
  • Trim the tops of the carrots, leaving about an inch of the carrot tops with a touch of green, and then peel them. Arrange the carrots on a large baking sheet, drizzle with oil, season with salt and pepper, and ensure each carrot is thoroughly coated.
  • Place in the oven and bake for approximately 30 minutes or until they are tender enough to pass the fork test.
  • Meanwhile, melt the butter in a skillet over medium-low heat. Gently swirl the pan and cook until the butter turns a rich, nutty brown. Squeeze the juice from the orange halves into the skillet, then add the brown sugar and sage.
  • Continue cooking for 2 minutes or until the mixture transforms into a delightful syrupy consistency.
  • Please take out the roasted carrots from the oven and place them beautifully on a platter. Delicately drizzle the warm, rich orange-brown butter over the carrots and proudly present them.

Do you have to peel carrots before roasting?

If you know your farmer and are aware of the chemicals they use, hopefully none, it is ok not to peel them.

Wash them well, scrub them, and remove any filaments they may have. If there is a dark spot and you feel compelled to peel them, go right ahead.

Carrots are delicious either way: peeled or unpeeled.

Substitutes and additions

The beauty of this recipe lies in its versatility. If you prefer not to use butter, consider substituting it with coconut oil or ghee for a unique flavor. Alternatively, a high-quality olive oil can work just as well. 

If sage doesn’t appeal to you, you could replace it with rosemary or thyme for a different aromatic profile. Instead of brown sugar, consider using honey or maple syrup for a natural sweetness. 

For an added crunch, lightly sprinkle roasted almonds or pecans over the carrots before serving. Garnish the dish with fresh parsley or pomegranate arils to add a pop of color and a burst of freshness. 

Lastly, a dusting of Parmesan cheese can work marvelously for an additional depth of flavor, especially if you are serving these roasted carrots as a side to a pasta dish.

Roasted Carrots With Orange Brown Butter And Sage

Serving Suggestion

This sauce combination can be used with pork, duck, chicken, and fish dishes. It is an excellent base to have in your repertoire to try new recipes.

Sauteed Pork Tenderloin with Prunes Chicken Spatchcoked are a few examples.

Storage 

Leftover roasted carrots with orange brown butter sauce can be stored in an airtight container in the refrigerator for up to 4 days. Before storing, ensure the carrots have cooled completely to prevent condensation, which can lead to spoilage.

If you need to reheat them, a brief stint in a preheated oven or on a stovetop skillet should do the trick.

If you want to freeze the leftovers, you can do that too. Place the cooled roasted carrots in a freezer-safe bag or container, pour the sauce over the top, and freeze for up to 3 months. 

When you’re ready to serve them, allow the carrots to thaw overnight in the refrigerator, and then reheat gently to maintain their texture and flavor.

Please note that freezing and reheating may slightly alter the texture, but the taste should remain delicious.

Frequently Asked Questions

Can I use baby carrots for this recipe?

Yes, you can use baby carrots. However, keep in mind that baby carrots might roast a little quicker than whole carrots due to their smaller size. It’s best to watch them closely while they’re in the oven. You can also try it with rainbow carrots or purple carrot varieties, although the flavor might be a little different. Test to find your perfect combination.

What other vegetables can I roast using the same method?

This roasting method works well with a variety of root vegetables, including beets, parsnips, and sweet potatoes. Feel free to mix and match based on what you have on hand.

Can I prepare the carrots in advance for this recipe?

Yes, you can prepare the carrots a day in advance. After washing and trimming, store them in an airtight container in the refrigerator. The orange-brown butter sauce can also be prepared ahead of time and reheated before serving.

What’s the best way to serve these roasted carrots?

This carrot recipe is versatile and can complement a wide range of mains. They pair well with meats like pork, duck, and chicken and with vegetarian dishes like pasta or grain bowls.

If you enjoy this roasted carrots recipe, check out these flavorful recipes:

Apple Pie – French Apple Tart of Tarte Normande

Broccolini and Carrots

Brussels Sprouts, Cauliflower and Chickpeas

Butter Lettuce with Shallots Vinaigrette

Veal Chop with Lemon, Sage and Mascarpone

Enjoy these perfectly roasted carrots.

Equipment and ingredients used to prepare this wonderful dish.

Chef Giangi PIck
Mauviel M 150 S 1.5mm Polished Copper & Stainless Steel Frying Pan
Mauviel M 150 S 1.5mm Polished Copper & Stainless Steel Frying Pan
$259.95

I love mine and use it all the time. Goes well from stove to oven to table. It is a special treat to have in your kitchen.

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06/30/2025 06:00 pm GMT

VIDEO: COOK ALONG WITH ME

Roasted Carrots with Orange Brown Butter and Sage

5 from 31 votes
Roasted Carrots With Orange Brown Butter And Sage
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Giangi Townsend
Roasted Carrots with Orange Brown Butter and Sage. A great side dish.  Your family and friends will love it. This super easy oven-roasted carrots recipe will be your favorite as soon as you bite into the tender carrots
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Ingredients 

  • 1 bunch of young carrots tops, all the same size y
  • ¼ cup olive oil
  • 4 tablespoons unsalted butter
  • 1 orange, halved
  • 1 tablespoon brown sugar,
  • 4 sage, leaves

Instructions

  • Preheat the 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 on a large cookie sheet, add the oil, season with salt and pepper, and coat the carrots well.
  • 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 becomes 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.

Nutrition

Calories: 231kcal | Carbohydrates: 3g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 2mg | Sugar: 2g | Vitamin A: 350IU | Calcium: 3mg | Iron: 0.1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on November 9, 2020. Updated on August 9, 2022.

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