Brown Butter Roasted Carrots with Sage
These oven-roasted carrots are caramelized to perfection, then drizzled with nutty brown butter and crisped sage for a simple yet elegant side dish. Perfect for weeknights or holiday tables, this recipe brings out the natural sweetness of fresh, seasonal carrots with just a handful of ingredients.
Ingredients
- 1 pound Carrots peeled, and halved lengthwise
- 2 tablespoon Olive Oil
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- ¼ cup Walnuts roughly chopped
- 6 Sage Leaves fresh
- 3 teaspoon Unsalted Butter
- 1 teaspoon Lemon Juice fresh
- ½ cup Ricotta Cheese Optional, for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel the carrots, cut in halves lengthwise.
- Toss the carrots with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
- Roast for 20 minutes, then flip the carrots and roast for another 15 minutes, until they are caramelized and tender.
- In a small pan, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden and fragrant.
- If using ricotta, spread a thin layer on a serving plate.
- Remove the carrots from the oven and drizzle the brown butter and sage mixture over them. Sprinkle with walnuts and return to the oven for another 7 minutes.
- If using ricotta, spread a thin layer on a serving plate.
- Consider a drizzle of honey or a squeeze of lemon over the carrots. Serve immediately and enjoy!