Rainbow Carrots with Browned Butter and Sage

A steaming bowl of rainbow carrots with browned butter and sage

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!

A bunch of rainbow carrots

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.
A bowl of rainbow carrots with browned butter and sage

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.

sage frying in butter for rainbow carrots with browned butter and sage

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.

  1. Heat vegetable oil (I use olive oil) in a skillet over medium heat until hot but not smoking.
  2. Drop fresh dry sage leaves into the oil and toss gently.
  3. They will first turn bright green, then start to curl up as they fry.
  4. When they start to turn golden around the edges, remove them to a paper towel.
  5. Watch carefully as the whole process happens very quickly.

A steaming bowl of rainbow carrots with browned butter and sage


a few more colorful sides inspired by the rainbow…

easy roasted rainbow vegetables

rainbow roasted vegetables

rainbow bean salad with sweet and sour dressing

colorful rainbow bean salad on a white surface

rainbow chard salad

Raw rainbow chard salad


rosemary roasted rainbow potatoes

Rosemary roasted rainbow potatoes ion a sheet pan
A steaming bowl of rainbow carrots with browned butter and sage
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4.8 from 15 votes

Rainbow Carrots with Browned Butter and Sage

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!
Course Side Dish
Cuisine American
Total Time 20 minutes
Yield 6 servings
Calories 163kcal
Author Sue Moran

Ingredients

  • 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

garnish

  • fresh sage leaves

Instructions

  • 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.

Nutrition

Calories: 163kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 195mg | Potassium: 491mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25827IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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5 Comments

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  • Reply
    Laura | Tutti Dolci
    November 15, 2018 at 9:32 pm

    5 stars
    There’s nothing better than carrots with brown butter and sage, these look delicious!

  • Reply
    Shirley Cayze
    November 6, 2018 at 7:47 am

    5 stars
    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!

    • Reply
      Sue
      November 6, 2018 at 7:58 am

      I’m obsessed with sage this fall 🙂

  • Reply
    2 Sisters Recipes
    November 5, 2018 at 7:35 am

    5 stars
    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.

    • Reply
      Sue
      November 5, 2018 at 7:42 am

      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!

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