Parents Need to Eat Too

Pan-Roasted Carrots with Crispy Sage

Pan-Roasted Carrots with Crispy Sage

There are three reasons why I love this recipe:

  1. These days, I love anything with crispy sage.
  2. It requires approximately six minutes of actual attention. Perfect for the harried parent—the carrots roasted away while we put Harry to bed, with only occasional shakes of the pan.
  3. If I hadn’t told you about point #2, you’d never know. This is elegant enough, and impressive enough, to serve to company.

So. Go. Make these. Enjoy their browned, nearly crunchy edges, their meltingly soft, lightly sweet centers, and—best of all—the delicate snippets of herb that shatter between your teeth and leave behind a bewitching, woodsy flavor.

Just don’t tell anyone how easy they are.

Pan-Roasted Carrots with Crispy Sage
Serves 2, but doubles easily

1 tablespoon olive oil
1 tablespoon butter
10 small or 5 large fresh sage leaves, slivered
4 large or 6 small carrots, cut on the diagonal into ½” slices
salt & pepper

In a large nonstick frying pan, heat oil and butter over a medium-high flame. When foaming subsides, sprinkle in slivered sage leaves. Cook, stirring occasionally, until the color changes—shouldn’t take much more than a minute—then remove and drain on paper towel.

Add carrots to pan and lower heat to medium. Add salt and pepper to taste, stir to coat carrots with the sage-scented fat, then cover and cook, stirring occasionally, until tender and browned around the edges. Add fried sage back to the pan, toss, and serve.

This Post Has 15 Comments

  1. Ooh! This looks fabulous. And we just happen to have some leftover sage from risotto. I'm making it tomorrow!

  2. Yum. My brother came to town and made an awesome cooked carrot dish and I've been wanting to try one too, so this is just the thing. We usually eat carrots raw but I'm excited to do something differently.

  3. Now this is my kind of recipe–so simple I can remember it in my head (i think). Looks delish. Can't wait to add it to the lineup. I needed a new sidedish. I made broccoli way too much!

  4. I can almost smell this dish cooking! I make my carrots with Julia Child's recipe that is pretty similar but uses parsley. I bet sage adds a whole other dimension. Can't wait to try!

  5. I'm with Alexandra — I was thinking how good this must smell while reading. and sage is such a fall scent, I think.

  6. I love carrots – but rarely cook them, for some strange reason. I'll have to try this delicious-sounding recipe next time I have a bunch sitting in my fridge.

  7. I've had a sudden desire for sage this fall, dunno why. But this recipe sounds amazing! Thanks!

  8. Deborah, how did it turn out?

    Jennifer & Sheryl, my husband doesn't really like cooked carrots, but he LOVED these.

    Alisa, this is definitely a keep-in-your-head recipe. Even if you don't get it exactly right, it's pretty hard to do it wrong.

    Alexandra, what's the Julia recipe?

    Kerry & Lisa, I've been on a bit of a sage kick myself lately. Yum. Perfect for fall.

  9. I love cooked, butter carrots too–but I must admit I don't like sage. What herb would you suggest as a substitute? Parsley? Rosemary?

  10. Readymom, I'd say either of those would work, or you could also try thyme. (Parsley, sage, rosemary, and tyme…)

  11. I have all of the ingredients except the carrots, so I'll have to try this (after I buy carrots, of course!).

  12. These sounds fantastic and simple enough, yet it looks special. I'm keeping this recipe.

  13. I LOVE roasted carrots. Will definitely have to try this.

  14. Not big on sage, but I'll give it a go with some thyme instead. Looks beautiful.

  15. I adore sage and carrots together and love this recipe!!

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