1 to 2 bunches young carrots, with tops1/4 cup extra-virgin olive oilSea salt and freshly ground black pepper4 tablespoons (1/2 stick) unsalted butter1 orange, halved1 tablespoon brown sugar
4 sage leaves
Preheat the over to 350 degrees F. Cut off all but one inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes until the carrots are fork tender.
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 — crazy nutty. Squeeze in the orange juice, add the brown sugar and sage and continue to cook for 2 minutes or until syrupy. Remove the carrots from the oven and arrange them out on a platter. Drizzle the orange brown butter over the carrots and serve.
Adapted from Today Food
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This recipe was most recently featured in
Boston Organics Newsletter No. 41 of 2013.