Ingredients:

  • 2 lbs Rainbow Carrots (or standard), peeled, cut into 1-inch diagonal pieces
  • 2 Tbsp Olive Oil (Standard extra virgin)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper (Freshly ground)
  • 1/2 cup Pecans (Halves or roughly chopped)
  • 4 oz Unsalted Butter
  • 12 - 15 medium Fresh Sage Leaves (Whole, picked off the stem)
  • 1/4 cup Maple Syrup (Grade A Dark Robust)
  • 1 tsp Apple Cider Vinegar (or lemon juice)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. Toss the prepared carrot pieces in a large bowl with olive oil, salt, and pepper until evenly coated. Spread the seasoned carrots on the sheet pan in a single layer. Roast for 15 minutes.
  3. After 15 minutes, sprinkle the pecans over the carrots. Return the pan to the oven for an additional 5-7 minutes, or until the carrots are tender-crisp and the pecans are fragrant and lightly toasted.
  4. While carrots roast, place the butter in a small, light-colored saucepan over medium heat. Melt the butter completely, stirring occasionally.
  5. Continue cooking until the milk solids drop to the bottom and turn a deep, nutty golden-brown color (like toasted hazelnuts), about 3-5 minutes total. Remove immediately from heat the moment you smell the rich, nutty aroma.
  6. Carefully add the whole sage leaves to the hot brown butter. Fry for 30–60 seconds until they turn dark green and crispy. Use a slotted spoon to remove the sage and set aside on a paper towel.
  7. Return the saucepan with the brown butter (leaving the crispy sage aside) to very low heat. Whisk in the maple syrup and the apple cider vinegar (or lemon juice). Cook 2-3 minutes until slightly reduced and glossy.
  8. Remove the sheet pan from the oven. Pour the warm glaze mixture directly over the roasted carrots and pecans. Toss gently to coat everything evenly.
  9. Transfer the glazed carrots to a serving platter. Crumble the reserved crispy sage leaves over the top just before serving.