Roasted Carrots with Sage


Roasting caramelizes the sugars in foods, so to maximize the sweetness, choose tender, young carrots still attached to their tops. This recipe can be easily doubled for a crowd.

1 large bunch fresh carrots, tops attached
1 tablespoon olive oil
4 sage leaves

1. Preheat the oven to 400 degrees. Trim all but one inch of greens from the carrots; discard or save for another use. Wash carrots but do not peel. Pat dry with a paper towel. Pour oil into the bottom of a baking dish. Add carrots and gently shake or turn to evenly coat with oil. Sprinkle with salt.

2. Roast carrots for 20 minutes. Coarsely chop 3 of the sage leaves and toss with the carrots. Roast another 10 to 15 minutes, until carrots offer just a little resistance when pierced with a fork. Remove from heat. Thinly slice the remaining sage leaf and sprinkle over the carrots. Serve warm or at room temperature.

4 servings.