A savory side dish that flips the script on the ho-hum carrot.
Scented CarrotsServes 2
- 1 teaspoon olive oil
- 10 fresh sage leaves, slivered
- 1 tablespoon dried rosemary sprigs
- 4 carrots, peeled and cut into 1 1/2-inch diagonal sections
- 1 tablespoon unsalted butter
- 1 tablespoon water
- Salt and pepper to taste
- Sprigs lavender, optional garnish
Prep time: 5 minutes
Total time: 25 minutes
Add olive oil to large skillet over medium-high heat for about 1 minute. Oil should sputter but not smoke. Add sage. Stir and cook until leaves start to darken and crisp, about 2 minutes. Add rosemary. Cook for about 2 minutes. Reduce heat. Remove herbs from pan. Wipe skillet.
Combine butter and water in skillet over medium heat. Cook until butter and water foam and start to brown, about 2 minutes. Roll pan from side to side to ensure an even coating. Add carrots. Cook until liquid is reduced, about 5 minutes. Cover until carrots are tender, about 10 minutes.
Return herbs to skillet. Stir until herbs stick. Plate carrots.