Glazed Carrots with Sage

Vegetable Sides
Carrots sauteed with fresh sage

Carrots – what can one say about carrots? They are good, good for you, cheap, easy to cook, extremely versatile and you can find them year round. Glazed carrots with sage is one of those carrot dishes that epitomizes all of these characteristics. It’s the perfect combination of sweet and savory making it our favorite carrot dish. All you need it 15 minutes to throw this dish together making it that perfect side for when you need just a little some more to complete the meal. We love sage with this dish, but you can use other herbs and oils to better meet your personal tastes and to complement the rest of the meal.

It’s the “glazing” that makes these carrots unique in my opinion. As you can see, the carrots literally are cooked until they have a nice “brown”. At this point, the sugars from the carrots and butter have come together for a really nice, semi-crispy glaze. You’re going to love it. I the same technique with these Red Chile Glazed Carrots; therefore, if you are looking for a “spicy” dish rather than an “herby” dish, you might want to try the red chile glaze.

The recipe below is our favorite version of an herby glazed carrot and a recipe that I very seldom change. It’s definitely a tried and true recipe.

Glazed Carrots with Sage

Glazed Carrots with Sage - Sweet and savory side dish, made in less than 15 minutes #carrots #sage @mjskitchen
5 from 2 votes
Glazed carrots with sage
Glazed Carrots with Sage Recipe
Prep
5 mins
Cook
15 mins
Total Time
20 mins
 

This recipe was adapted from the Sauteed Carrots and Sage recipe in the November 2009 issue of Cooking Light.  Sweet and savory carrots that are the highlight of any meal.


*See Kitchen Notes for more information.

Course: Side Dish, Vegetarian
Cuisine: American
Keyword: carrots, gluten-free, sage
Yields: 4 servings
Recipe Author: adapted by MJ of MJ’s Kitchen
Ingredients
  • ½ Tbsp. butter
  • 1 tsp. olive oil
  • 4 large carrots, diagonally sliced into 1/4″ slices
  • 2 -3 tsp. fresh sage leaves, coarsely chopped or 1 -2 tsp. dried crumbled sage
  • A sprinkle of sea salt
Instructions
  1. Heat olive oil and butter in wide skillet over medium heat.

  2. When the foam starts to subside, add the carrots. Toss to coat pieces with oil and butter.
  3. Spread the carrots out across the skillet so that as many pieces as possible make contact with the surface of the pan.

  4. Continue to cook carrots, without stirring about 3 to 4 minutes (until lightly brown on skillet side).
  5. Stir carrots and try to turn the pieces over to the sides that haven’t browned.
  6. Sprinkle the sage across the top. Continue to brown the carrots, without stirring, for another 3 to 4 minutes.
  7. Stir. Continue to cook until carrots are almost caramelized (about 1 to 2 more minutes).
  8. Remove from heat and sprinkle with sea salt. Toss and serve.
Kitchen Notes

What makes this recipe so special is the butter glaze and light caramelization of the carrots in their own sugar.  Some of the carrot pieces get a little crusty on the edges which we really love.

 

Sage – Sage is by far the best herb for this recipe.  It doesn’t matter whether it’s fresh sage or dried sage – either works.  If you aren’t a fan of sage, then just substitute with your favorite herb.

 

Sea salt – My favorite sea salt to use with this dish is a white truffle sea salt that my dear MIL gave me. However, there are several seasoned sea salts you could use or just go with a nice unseasoned fleur de sel.

 

Serving size – I know that I indicate a serving size of 4, but Bobby and I can easily finish off four carrots, even when this is a side dish. I’ve been known to chop up two carrots and make this for my lunch.

 

Question: So if you eat enough beta-carotene laden vegetables, will you eventually turn orange? With all of the lovely fall vegetables we’ve been eating this year (pumpkin, butternut, sweet potatoes, and carrots), I think I’m testing out this theory. So far, I haven’t turned orange.

Glazed carrots with sage

Additional Ideas for a Holiday Table

80 Comments

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  3. I’ve tried a bunch of different herbs with carrots before, but never sage. And now that you suggest it, it’s like a no-brainer! I’m making these the next time I do carrots because I still haven’t found a carrot side I “love” to make… Thanks so much for sharing, MJ, and these would make the perfect side to just about any game bird 🙂

  4. Hi, making dinner for my lovely sis and her fam, and need quick side dish. Carrots are all I have in hand, and this is what brought the comments. Yummy carrots, and these are good! Kids and adults combined. Thanks! Awesome !

    • YAY!!! I’m so glad you and your family loved these carrots! Thanks for letting me know. It’s always good getting feedback! Have a wonderful Sunday!

  5. Carrots and sage, one combination I haven’t tried yet. I’m guilty of always boiling the carrots first, draining them and then frying them in butter and sugar. I should try this recipe sometime!

  6. Love this flavor combination. I am giving away two great prizes on my blog: a $50 gift certificate to my favorite jeweler robinsonlane.com and a copy of a new book published by fellow blogger, Kat Robinson. It is called Arkansas Pie: A Slice of the Natural State. I just know you will love either one. http://diningwithdebbie.blogspot.com/2012/11/2012-merry-merry-munchies-3-baked.html Come link up to enter.

  7. So I’ve just discovered the wonders are a quick and simple roasted carrot side (apparently I’ve been living under a rock) and I heartily agree! Absolutely delicious. I tend to stick to S&P but I’ll be trying out this safe variation soon!

  8. I love carrots! Never tried them with sage -but it sure sounds and looks good.

    You did a great job styling the plate:)

  9. I am just in love with this! These are so pretty and I adore the flavors…gorgeous!

  10. I use sage with butternut squash…why have I never thought to use it with carrots. Thanks so much!

  11. Love the flavors in this! I actually didn’t have a carrot dish for this year’s Thanksgiving spread but I most definitely have to add this to my Christmas menu!

  12. What a fantastic way to do carrots! Hope you are having a good week.

  13. Awee…this is your dish, MJ..I pinned it last week on Pinterest and coming here to comment on it today 🙂 Love the color, flavor and the simplicity of your recipe..a winner as always!

  14. This looks good and easy enough to do. I might throw in a sprinkle of sugar, though.

  15. … and for once, I actually have sage! I *never* have sage, haha, but this time I have a great big plant-ful in the kitchen :D. Normally I lightly boil the carrots and then fry them lightly in a bit of olive oil with lemon zest, but I’ve never tried them like this before. They look really tasty MJ – I’ll do this next time I have carrots!

  16. Hi MJ! I hope you had a wonderful Thanksgiving. I love this simple and easy carrot dish. We ALWAYS have carrots in the fridge, yet I have never tried preparing carrot dish with sage. I’m looking forward to making this as a side dish sometime soon!

  17. This sounds wonderful. I’m always looking for new ideas for carrots.

  18. Wow Mj,
    What a lovely way to cook carrots. Must bring out the sweetness and I love the touch of sea salt at the end! Have a wonderful Thanksgiving and a great weekend!

  19. Now this is the way to make cooked carrots. I will definitely add this to my to-do list, or I may give it a try tomorrow, LOL. Happy Thanksgiving to you and your family MJ. Have a beautiful weekend.

  20. That is a gorgeous side dish for Thanksgiving or any other fall meal. Love that it’s so simple. Have a great Thanksgiving!

  21. What timing! I just went online to look for ideas for preparing glazed carrots for our Thanksgiving meal. Saw this on Google+ and needed to look no further. This is perfect! I have sage still growing in my garden, so I don’t even have to go back to the grocery store. Yay!

  22. Oh how pretty!!! Carrots and sage sounds wonderful!

  23. Lol have you been turning orange MJ? ^.^

    I never had carrot with sage, but I can imagine it would fit all well together. Only since I am in India I started to value carrots, as a kid I couldn’t enjoy them. Wish what do you usually serve this? I am a bit curious because I tend to think so complicated, when its about dish planning in my house.

  24. You already know I love carrots, but usually I pair them with cumin or with rosemary. I never though of pairing them with sage, but you have me 😉

  25. Hi MJ~
    We love glazed carrots, love the butter glaze. great color!
    Have a wonderful thanskgiving and so happy you will be watching the game. Have fun!

  26. I love carrots and haven’t prepared them this way.. they look wonderful all browned and glistening!! I’ve just read how good sage is for us.. so I’ve got to try this one.. it’s a whole lot of healthy in one dish!

  27. Oh how beautiful MJ! You know, I’ve been contemplating switching things up and having carrots on Thanksgiving! This post is such good timing! I brought the herbs in from the deck since it’s been cold and I’m surprised at how well they are surviving so far! So I have plenty of sage! Hope you have a wonderful Thanksgiving! : )

  28. The perfect Thanksgiving side dish – I’ll have to keep this recipe in mind when it’s time to prepare the carrots on Thursday! And just beautiful photos, as always 🙂

  29. Simple yet so wonderful! Sage is one of my favorites herbs to season root vegetables. The herb adds an elegance touch to vegetable dishes which I think is just incredible for the holiday season. Looks like you are getting ready for Thanksgiving with the scrumptious spread of side dishes. Love every single one of them. Happy Thanksgiving and wishing you and Bobby a wonderful time!

  30. They look super delicioous! I could eat them all!

  31. Great looking carrots! We do something similar, except we substitute thyme for the sage (Mrs K R is allergic to sage). But I agree sage is probably the superior herb. These would also be nice with a light dusting of Hatch dried chile powder. 😉 Good stuff – thanks.

  32. It is healthy, cheap, tasty and on your pictures look beautiful.

  33. Looks absolutely delicious! Love the simplicity of the recipe, too 🙂

  34. Simple, healthy and delish! I love snacking these along with a 1/4 roast chicken? Hehehe.. Maybe this can be my dinner for tonight.. Have a great week ahead! xoxo

  35. This must be a delicious side dish for Thanksgiving meal and you are right – carrots have this distinct-natural sweetness. I love how you plated them with beautiful contrasting colors. Wishing you and Bobby a wonderful Thanksgiving.

    ~ ray ~

  36. Simple carrot dish can be this beautiful great I love it.

  37. Glazed carrots are my go-to for the Thanksgiving table. I love mixing it up, too, by adding maple syrup or a dash of cumin or some ginger preserves.

    • Thanks Carolyn! I, too love carrots with maple syrup or honey, but I’ve never tried them with ginger preserves. Sounds really good!

  38. So simple and beautiful! I love the combination of carrots and sage too. 🙂

  39. I am sorry, but I did try this recipe with fresh carrots and sage from my garden. It was a waste of both. The sage totally lost it’s normally strong taste. In retrospect, carrots and caraway seeds would have been a better recipe for us. Thanks.

    • Frank – thank you for your feedback! I’m glad you tried this recipe, but sorry that you didn’t like it. Based on your comments I can see that you love strong, bold herby flavors. I do agree that the sage is subtle in the recipe and more of a complement than a major flavor; so if a bold sage flavor is what you are looking for, then, you’re right – this isn’t your recipe as you discovered. 🙂 I hope you and your family have a wonderful Thanksgiving and thanks so much for following my blog!

  40. Ooh, yum! I never knew how versatile carrots were! These look great

  41. This dish looks so good with just simple ingredients. Thanks for the inspiration!

  42. This would go well with some grilled meats.

  43. I love glazed carrots, they are such a fantastic side dish! These would be wonderful on Thanksgiving, and the addition of sage would make them taste amazing:-) Hugs, Terra

  44. Ah, the season of the carrot, I love it! Agreed, so easy to pull together and in this case, talk about getting great bang for your buck with the gorgeous sage imparting so much flavour… (I’ve also noticed that olive oil + sea salt has the power to transform just about any vegetable into a heavenly bite). Did you know that carrot is one of the few vegetables that is actually more nutritious when cooked? It’s true – so you have that working for you too here! ;-). Great dish MJ.

    • Thanks Kelly! Yep – you can’t go wrong with a little olive oil and sea salt. 🙂 I did not know that carrot became MORE nutritious when cooked. Thanks for that bit of info!!!

  45. MJ, if it wasn’t for you, I would never know that carrots can look so elegant! Sage addition is really worth trying, especially since I stopped growing sage on my balcony because I didn’t have enough ideas to use it…
    I had a professor at the university who drank a bottle (half a liter) carrot juice every day for a month (it was an experiment I think) and his complexion has become orangey. The funniest were his palms: the interior was completely orange!

    • Thanks Sissi! I have to admit that sage, thyme and oregano are my two favorite herbs. I always run out before my herb garden comes back in the summer. Sage is great in yeast bread! A half liter of carrot just a day!?!?! Yeh – I think that would turn someone orange! I’ll definitely keep an eye on my palms. 🙂

  46. This looks so good and so super easy 🙂 I have to try it during these holidays for sure!!Never tried carrots with sage but sounds lovely 🙂

  47. Carrots are so delicious. They taste like candy when fried like this. I won’t mind not having a main dish if it’s this carrot dish on the side.

  48. I love easy, simple, and delicious!

  49. Thats such a great combination, I think sage get overlooked all the time.

  50. I can answet the last question with a definite no. My daughter loves all these orange fall veges. She eats enough for me to tell you that no matter how much orange veges you eat, you are safe 🙂

    All joking aside this is amazing MJ. I love sage, I even love fresh sage in my tea and I look forward to giving this a try

    • Whew!!! Glad to know that a change in skin coloring is not in my future! 🙂 I hope you do get a chance to try these. Your daughter will definitely love them! 🙂 Thanks Sawsan!

  51. The definition of sweet meets savory. I love it, MJ. A very appropriate side dish for the upcoming holiday – I’ll be keeping this recipe close by!

  52. Wow! I never would have thought of pairing carrots and sage. But I adore sage, so I can see that this is a perfect, delicious match!!! So easy, too!!!! Have a terrific Thanksgiving!!!!

    • Thanks Liz! The first time I made this I was surprised how delicious the combination of sage and carrots was. You do need to try it. You’ll love it. Happy Thanksgiving to you as well!

  53. They are so healthy and pretty!

  54. I love this dish. I make one similar but now I’m going to try yours.

    Happy Thanksgiving!

  55. I love carrots and think they make an excellent side-dish. I cook mine like this rather than boiling or steaming them as I think they retain better flavour but I’ve never added sage. I’ll give this a try xx

    • Thanks HS! I agree to skip the boiling or steaming. The Cooking Light recipe actually has you cook the carrots in water for 10 minutes. That was one of my modifications.

  56. I’m a big fan of glazed carrots, too, although I’ve never thought to add some sage. I’ve a feeling I just found my new favorite carrot recipe. Thanks!

  57. These look wonderful. I have a nice healthy sage plant in my garden right now that would be perfect for this. Carrots are soooo versatile.

  58. Simple and delicious! We LOVE carrots a lot, but usually eat them raw as a snack 😉

    • Thanks Angie! It’s funny when you said you usually eat them raw, I remembered that this recipe usually ends up with only 3.5 carrots because Bobby sits across from me while I’m chopping eating the carrot pieces off the cutting board. 🙂

  59. I’m all for a side of those yummy carrots! I think I may have to run to the grocery store and stock up with some carrots before the big day so I can enjoy these on my table. 🙂

  60. As a kid I was eating carrots diligently, mostly in homemade soups, because we were told we had to eat carrots if we wanted to whistle. I tried after every time I ate carrots, but to this day I cannot whistle. I am 63 and I am still eating carrots.

    • 🙂 Interesting. Because I’ve loved carrots all my life as well, and I can’t whistle. Obviously an old wives tale. 🙂

  61. You carrots look beautiful. I love how you cut them on a bias and flavored them with sage. I need to try these.

  62. Mmmm I could eat many of these carrots 🙂

    Cheers
    Choc Chip Uru

  63. Simple is often the best. Those carrots sound lovely and would make a great addition to any table!

  64. I love carrots and this dish looks fabulous

  65. What a lovely dish! The first photo is just gorgeous. Since one of the dishes that I am responsible for at Thanksgiving this year includes carrots, I will definitely give this a try! Have a great weekend MJ!

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