Roasted Carrots with Sage

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Roasting caramelizes the sugars in foods, so to maximize the sweetness, choose tender, young carrots still attached to their tops. This recipe can be easily doubled for a crowd.

1 large bunch fresh carrots, tops attached
1 tablespoon olive oil
4 sage leaves

1. Preheat the oven to 400 degrees. Trim all but one inch of greens from the carrots; discard or save for another use. Wash carrots but do not peel. Pat dry with a paper towel. Pour oil into the bottom of a baking dish. Add carrots and gently shake or turn to evenly coat with oil. Sprinkle with salt.

2. Roast carrots for 20 minutes. Coarsely chop 3 of the sage leaves and toss with the carrots. Roast another 10 to 15 minutes, until carrots offer just a little resistance when pierced with a fork. Remove from heat. Thinly slice the remaining sage leaf and sprinkle over the carrots. Serve warm or at room temperature.

4 servings.

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