Rainbow Carrots with Browned Butter and Sage is an easy way to add a pop of color to your everyday meals. I also like to put a big bowl of these colorful healthy carrots on our holiday tables, from Easter to Thanksgiving ~ they’re always the first to go!
rainbow carrots is one of the easiest (and sweetest!) side dishes out there
Heads will turn when you put a big steaming bowl of these pretty carrots on the table. They’re perfect for all your family meals, and a great way to introduce kids to the joys of veggie eating. They also belong on all the big holiday menus, from Easter through Turkey Day. I think it’s always a smart idea to have one or two lighter side dishes available for heavy holiday meals (how else are you going to save room for that pecan pie?)
rainbow carrots aren’t GMO
- rainbow carrots are carrots that come in a variety of colors, including shades of purple, deep red, yellow, and white.
- They are not GMO, they have been developed using traditional selective breeding methods.
- Believe it or not, carrots were not originally orange, the original carrots were from Afghanistan, and were purple and yellow. Orange carrots were a naturally occurring variation that came later.
- You’ll use rainbow carrots in exactly the same way you use traditional orange carrots, the flavor, texture, and nutrients are very similar.
prep carrots ahead!
You can prep the carrots ahead of time, which is such a bonus. I like to peel and slice them the night before, then cover with a wet paper towel to keep them moist, and cover again with plastic, or put them in an airtight container. They’ll stay perfect for a day or two at least, if, that is, you can keep yourself from snacking on them.
crispy sage makes the best garnish for rainbow carrots
Sage is a wonderful herb, but when you fry it up in butter until it gets crispy it becomes as addictive as candy. Feel free to fry up more sage and use it as a garnish, you can never have too much. Supermarkets always stock extra fresh herbs during the holidays, so it should be easy to find.
- Heat vegetable oil (I use olive oil) in a skillet over medium heat until hot but not smoking.
- Drop fresh dry sage leaves into the oil and toss gently.
- They will first turn bright green, then start to curl up as they fry.
- When they start to turn golden around the edges, remove them to a paper towel.
- Watch carefully as the whole process happens very quickly.
a few more colorful sides inspired by the rainbow…
easy roasted rainbow vegetables
rainbow bean salad with sweet and sour dressing
rainbow chard salad
rosemary roasted rainbow potatoes
Rainbow Carrots with Browned Butter and Sage
- 15 rainbow carrots, peeled and sliced
- 6 Tbsp salted butter, sub olive oil for vegan
- about 12 fresh sage leaves
- salt and pepper to taste
- fresh sage leaves
- Steam the carrots for 5 minutes or until they lose their crunch but are still firm. I do this in a bowl in the microwave, add 1 cup water, cover, and microwave on high for 5 minutes. Drain.
- Heat the butter in a large skillet until sizzling, then add the sage. Cook over medium heat, stirring, until the butter turns a golden brown.
- Add the drained carrots to the skillet and toss well to coat with the butter. Sauté for a few minutes until the carrots are tender. Season with salt and pepper to taste.
Questions and Reviews
There’s nothing better than carrots with brown butter and sage, these look delicious!
Made these last night as a test run for Thanksgiving. Very delicious! Only disappointment was that my colors weren’t as bright as the pics. Loved the sage- it’s non-negotiable!
I’m obsessed with sage this fall 🙂
Love these colorful carrots and this is a wonderful recipe for as side dish. I need to add more sage to my recipes! Thanks Sue.
I’ve always loved sage, but I started using it more this year because I have a little pot of it growing out back. The smell is so amazing, and sometimes I’ll just sit there and stroke the leaves…so soft!