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!
Servings: 6 servings
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: 163 kcal · Carbohydrates: 15 g · Protein: 2 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 30 mg · Sodium: 195 mg · Potassium: 491 mg · Fiber: 4 g · Sugar: 7 g · Vitamin A: 25827 IU · Vitamin C: 9 mg · Calcium: 54 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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