Christmas Carrots with Honey Sage Butter
The best roasted carrots for Christmas dinner or Thanksgiving! These carrots are baked in a delicious sweet honey sage garlic butter, giving every bite amazing flavor. This is a flexible recipe which can be cooked over a longer or shorter amount of time and at varying temperatures, while still turning out delicious - making it perfect for busy holiday meals.
Ingredients
- 2 lbs (900 g) carrots, you may use less, see notes
- ⅓ cup (80 g) salted butter
- 25 sage leaves, roughly chopped
- 3 cloves garlic, crushed
- 1.5 Tbsp honey
- chives (optional), for topping
- lemon (optional), for squeezing
Instructions
- Preheat the oven to 200C / 400F.
- Prepare the honey sage butter. Combine the butter, sage, garlic and honey in a small saucepan over a very low heat. Allow the butter to melt, stirring regularly, until it's all incorporated. Your goal isn't to cook the sage or the garlic, just to melt the better and let the flavors infuse. Take off the heat and set aside.
- Prep the carrots. Peel the carrots, then slice them into sticks. I cut them in half widthways, then quarter each half lengthways. If there is a big variation in width between the top and bottom of the carrots, you can just halve the bottoms to get every slice roughly equal. Scatter them in a roasting tin or glass dish (9x13 inch or 23x33cm sized). Add as many as you can fit into a single layer, then pour the honey sage butter over the top. Add salt and pepper to taste. Use a spatula to mix the butter through the carrots.
- Place in the oven, uncovered, and cook for 25-40 minutes or until the carrots are done to your liking. They may need a longer time if they are in a glass or ceramic dish, if your oven temperature is lower, or if your oven is particularly crowded.They may need a shorter time if they are in a metal pan or if they are being cooked at a higher temperature or at the top of the oven.If they are done before your other dishes are ready, they can sit out, covered, for a little while. They may end up softer, but no harm will be done! (For reference, the batch in the photos took 35 minutes in the oven by itself).
- Serve! If you decant the carrots into a serving dish, be sure to pour the remaining butter in the pan over the top, using a spatula to scrape out every last bit! Garnish with lemon wedges and chives if you wish.
Notes
Carrot quantities: Depending on how your carrots are sliced, the surface area in your pan, you may use a little less or be able to fit a little more. Don't overfill the pan - hold some back if needs be.
Calories: 128kcal, Carbohydrates: 15g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 139mg, Potassium: 372mg, Fiber: 3g, Sugar: 9g, Vitamin A: 19181IU, Vitamin C: 7mg, Calcium: 43mg, Iron: 0.4mg