Wow your guests with multicolored carrots dressed in a brown butter and sage sauce. They only take 15 minutes to roast, so pop them in the oven while you carve the turkey and they'll be ready in time to eat.
Nutrition per serving may change if servings are adjusted.
2 pounds small carrots, preferably multicolored
2 teaspoons extra-virgin olive oil
¾ teaspoon salt
3 tablespoons butter
2 tablespoons chopped fresh sage or 2 teaspoons dried, plus more for garnish
Position racks in upper and lower third of oven; preheat to 450°F.
Trim carrots and cut in half lengthwise. Toss with oil and salt in a large bowl. Divide between 2 large rimmed baking sheets and spread in an even layer.
Roast the carrots, stirring once and switching the pans top to bottom halfway through, until tender, about 15 minutes.
Meanwhile, melt butter in a small skillet over medium-high heat. Cook until just starting to brown, 2 to 3 minutes. Remove from heat. When the butter stops bubbling, stir in sage. Transfer the carrots to a serving dish and drizzle the sage brown butter over them. Garnish with fresh sage, if desired.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
121 calories;8 g fat(4 g sat); 4 g fiber; 13 g carbohydrates; 1 g protein; 26 mcg folate; 15 mg cholesterol; 6 g sugars; 0 g added sugars; 22,672 IU vitamin A; 8 mg vitamin C; 50 mg calcium; 0 mg iron; 384 mg sodium; 435 mg potassium
A go to recipe
This recipe is super simple to make; is visually beautiful; and roasting the carrots brings out an unexpected sweetness. We wished we had doubled the recipe.
Pros: Visually pleasing; surprisingly great flavor
December 01, 2015
By: EatingWell User
Tried this for Thanksgiving this year--quick, easy prep, and the flavor was outstanding. The whole family voted to make this again.
Pros: quick & easy