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.
And with the holidays just around the corner, this carrot dish is the perfect showcase at your Thanksgiving table as a side dish.
In this Article
- What do we love the most about roasted carrots with orange-brown butter and sage?
- Benefits of eating carrots
- Are roasted carrots healthy?
- Is it better to boil or roast carrots?
- Do you have to peel carrots before roasting?
- Orange juice, butter, sage, and brown sugar
- Tips and how to make these roasted carrots with orange-brown butter sage.
- This roasted carrots recipe is the perfect side dish to:
- If you enjoy this roasted carrots recipe, check out these flavorful recipes:
- Roasted Carrots with Orange Brown Butter and Sage
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.
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.
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.
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.
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.
Orange juice, butter, sage, and brown sugar
Those are the only ingredients needed to make this wonderful recipe. It has been our go-to not only during the holidays but 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.
Tips and how to make these roasted carrots with orange-brown butter sage.
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 the 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.
- Every oven roasts the same. You want your carrots to be tender and roasted but not burned. Shake or turn the carrots halfway if need to.
- You want to start your orange brown butter with sage at the end of roasting the carrots.
- 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.
This roasted carrots recipe is the perfect side dish to:
This sauce combination can be used with pork, duck, chicken, and some fish dishes. An excellent base to have in your repertoire.
If you enjoy this roasted carrots recipe, check out these flavorful recipes:
Enjoy these perfectly roasted carrots.
Equipment and ingredients used to prepare this wonderful dish.
Roasted Carrots with Orange Brown Butter and Sage
- 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.
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.