This recipe is from Giangi Kitchen, and since I love this recipe, I wanted to share it with you. I am truly blessed to been able to surround myself with amazing friends especially Giangi that has the same passion I have food, roasted carrots with sage.
1 bunch all the same size young carrots with tops
1/4 cup olive oil
4 Tbsp unsalted butter
1 halved orange
1 Tbsp brown sugar
4 sage leaves
Preheat oven at 350°.
Cut off all but 1 inch of the carrots tops, leaving a little green and peel them. Put the carrots in a large shallow pan, add the oil, season with salt and pepper and coat well the carrots.
Bake in the oven for 30 minutes, or until they are tender to the fork test.
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. Squeeze in the juice from the orange halves, add the brown sugar and sage and continue to cook for 2 minutes or until it becomes syrupy.
Remove the carrots from the oven and arrange them on a platter. Drizzle the orange brown butter over the carrots and serve.