Simple Roasted Carrots With Sage
Beautiful in season fall carrots are lightly seasoned and roasted along side fresh sage. These carrots come out beautifully caramelized with crispy pieces of sage.
Ingredients
- 2 lbs small or petite carrots washed, dried, Peeling is optional
- 2 tbsp olive oil
- salt
- pepper
- garlic powder
- 2 large sprigs of fresh sage leaves removed from stems
Instructions
- Preheat oven to 425 degrees
- Lightly grease a large baking dish or line a baking sheet with parchment paper and set aside.
- Make sure your carrots are clean and nice and dry.
- Trim off any long roots and long green tops. Cut the carrots in half lengthwise and transfer to a large mixing bowl
- Drizzle carrots with oil, salt, pepper, and garlic powder to taste. Toss carrots to coat evenly. Transfer carrots to your prepared baking dish or sheet. I like to do half cut side up and half cut side down so you get different levels of caramelization.
- Remove sage leaves from the stems and sprinkle them over the carrots. No need to chop the sage, as it will get crispy and crumble as it cooks in the oven.
- Place the carrots in the oven and roast for 20-30 minutes, until they've reached your desired tenderness. Check at the 20 minute mark.
- Let cool 5 minutes before serving!