Roasted Carrots With Orange Brown Butter and Sage
Serves 4
(from Tyler Florence cookbook)
We used sweet potatoes instead of carrots, so...
3 medium potatoes, cut into chunks
1/4 c. olive oil
sea salt and pepper
4 T. unsalted butter
1 orange, halved
1 T. brown sugar
4 sage leaves
We tossed the potato chunks in the oil, salt and pepper and roasted them at 450 for 10 minutes and then at 275 for about 90 minutes. This was mainly because we were cooking them with a roast that required those temperatures. NOTE: The recipe with carrots says to roast them at 350 for about 30 minutes.
While they're cooking melt the butter in a skillet over medium low heat. Swirl around and cook until the butter begins to brown and smell "nutty". Squeeze in the juice from both orange halves, add the brown sugar and cook til syrupy, a couple of minutes. Stir in potatoes (carrots) and coat well.
These were delicious!
About Me
- Mary Lynne
- West Virginia
- When I started my retirement travels in 2009, I wanted a way to share it with family and friends as it was happening. Hence, "My Travel Journal". However I realized I wouldn't always be on a trip and wondered what to do with the blog in between times. My daughter pointed out, wisely, that travels can also include trips to the kitchen to try a new recipe, trips to visit family, trips to my neighborhood Starbucks, or a fun day trip with a friend. You're welcome to join me on any of these journeys! I've set up individual pages for each of my major trips (see tabs above).
Also, I have an Etsy shop where my current needlework resides. The last pieces I posted here were in 2013! So if you'd like to see what I have accomplished recently, go to (and I apologize for having to copy and paste):
www.etsy.com/shop/thedollhouseneedle
I recently added an "Italian Word a Day" thingie which shows up at the bottom of every page. You see the word and can click to hear it pronounced. I've been enjoying it and I think my accent is improving as time goes by.
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