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Roasted Rainbow Carrots with Sage Brown Butter

  • 15 m
  • 30 m
Hilary Meyer
“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. ”


    • 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


  • 1 Position racks in upper and lower third of oven; preheat to 450°F.
  • 2 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.
  • 3 Roast the carrots, stirring once and switching the pans top to bottom halfway through, until tender, about 15 minutes.
  • 4 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.
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