Growing up, carrots were my favorite vegetable. They were colorful, crunchy, slightly sweet, and according to my dad, were the key to making sure I had exceptional eyesight. In fact, my dad still jokes that the reason I do not have glasses just yet is because I listened to him as a child and ate my veggies. I don’t know that my father’s story that my great eyesight is solely related to eating copious amounts of carrots as a child is entirely true, but what I do know is, this recipe is a great reminder of why carrots are still one of my favorite vegetables even now. Not to mention, they are the perfect holiday meal side dish. Let’s get cooking.
Brown Butter Sage Carrots
- Difficulty Level Novice
Ingredients
- 1 quart of water
- 1/4 teaspoon of salt
- 12 medium-sized carrots
- 3 tablespoons of butter
- 7 leaves of sage
- 1 teaspoon of ground cinnamon
Instructions
- In a large saucepan, bring the water and the salt to a boil. While the water is coming to a boil, wash and peel the carrots.
- Once the water is boiling, place the carrots into the water and cook for 8-10 minutes. Drain the carrots and set them aside.
- In a large skillet, melt the butter and add in the sage leaves. Allow the butter to brown and the sage leaves to crisp.
- Add the carrots to the skillet and toss them in the sage butter. Add the cinnamon and toss the carrots again. Plate, serve, and enjoy. P.S. This recipe pairs really well with my Garlic-Herb Whipped Potatoes.
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