Brown Butter & Sage Roasted Carrots

Sweet, earthy Chantenay carrots are roasted until tender and caramelized, then tossed with nutty brown butter and fragrant, crispy sage leaves. 

Ingredients:
1½ pounds red-cored Chantenay carrots, scrubbed and halved lengthwise if large
2 tablespoons olive oil
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter
10–12 fresh sage leaves
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup, optional
Flaky sea salt, for finishing

Method:
1. Preheat the oven to 425°. Arrange carrots on a large baking sheet and toss with olive oil, salt, and pepper. Spread in a single layer, cut sides down. Roast for 25–35 minutes, turning once, until the carrots are tender and beautifully caramelized around the edges.

2. During the last few minutes of roasting, melt butter in a small skillet over medium heat. Add sage leaves and cook for 1–2 minutes, until crisp. Transfer the sage to a paper towel-lined plate. Continue cooking the butter, swirling the pan occasionally, until it turns golden brown and develops a nutty aroma, about 1–2 minutes more. Remove from heat immediately and stir in lemon juice and honey or maple syrup, if using.

3. Transfer roasted carrots to a serving platter and drizzle with the warm brown butter. Scatter crispy sage leaves over the top and finish with flaky sea salt. Serve warm.