Rainbow Carrots with Browned Butter and Sage is an easy way to add a pop of color to your fall and winter meals. I like to put a big bowl of these colorful healthy carrots on our Thanksgiving table, it’s always the first to go!
This is one of the easiest side dishes out there ~ and everyone loves colorful sweet carrots. I think it’s super important to have one or two lighter side dishes available on the menu for heavy holiday meals (how else are you going to save room for that pecan pie?)
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.
Heads will turn when you put a big steaming bowl of these pretty carrots on the table. It may even tempt some of your veggie haters to mend their ways, so don’t save it just for the holidays.
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.
Side dishes should always be simple during the holidays, there are just too many other things to do to spend time worrying about them. Here are a few more easy peasy sides to try ~
~ this whipped squash has the texture of pure silk and a light vanilla aroma, it’s dreamy! Don’t get stuck in a sweet potato or yam rut, experiment with other winter squash!
~ this is a must on our holiday tables every year, braised with apples, brown sugar, and a touch of vinegar. It’s a recipe from my great-grandmother that’s stood the test of time.
~ look for rainbow potatoes with the regular potatoes, they’re well worth searching out. A quick roasting in a very hot oven leaves them crispy on the outside and fluffy inside ~ yum! Why would you ever settle for white potatoes when you can serve up the rainbow?
Rainbow Carrots with Browned Butter and Sage
- 3 bunches rainbow carrots (about 15) 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.