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5 seasonal recipes for winter

By: Enrique Gili on Jan. 18, 2012, 5:22 p.m.
scented carrots

Photo: Enrique Gili

3 of 7

Scented Carrots

A savory side dish that flips the script on the ho-hum carrot.
Scented Carrots


  • 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
Time estimates

Prep time: 5 minutes

Total time: 25 minutes


  1. 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.
  2. 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.
  3. Return herbs to skillet. Stir until herbs stick. Plate carrots.
Serves 2