Roasted Carrots with Orange Brown Butter and Sage
Adapted from Tyler Florence’s Real Kitchen
45 mins
Serves 4
- 1 bunch young carrots, with tops
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 1 orange, halved
- 1 tablespoon brown sugar
- 4 sage leaves
Preheat the oven to 350 degrees. Cut off all but 1 inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 mins, until the carrots are fork tender.
In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty-crazy nutty(?!). Squeeze in the juice from the orange halves, add the brown sugar and sage, and continue to cook for 2 mins or until syrupy.
Remove the carrots from the oven and arrange them on the platter. Drizzle the orange brown butter over the carrots and serve.
