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