Rainbow Carrots with Browned Butter and Sage Recipe

Rainbow carrots with brown butter and sage brighten meals. Easter and Thanksgiving commonly start with a bowl of beautiful, healthy carrots.  

– 15 rainbow carrots, peeled and sliced – 6 Tbsp salted butter, sub olive oil for vegan – about 12 fresh sage leave – salt and pepper to taste GARNISH – fresh sage leave



They should be steamed for 5 minutes, or until they are soft but still hard.  

Step 1

Step 2

I put it in a bowl, add 1 cup of water, cover it, and heat it on high for 5 minutes. Drain it.

Step 3

In a big pan, melt the butter. Then, add the sage and stir it in. Stir the butter around while cooking over medium heat until it turns golden brown.

Step 4

Stir the drained carrots into the skillet to coat with butter. Sauté carrots for a few minutes to tenderize. Add salt and pepper to taste.  

Also See

Spring Carrot Soufflé Recipe