Sunday, May 18, 2014
Roasted Carrots with Sage and Walnuts
Toast the walnuts in a dry skillet over medium heat until fragrant, shaking occasionally, about 5 minutes.
3 tablespoons unsalted butter
2 tablespoons honey
2 (16-ounce) bags baby-cut carrots
1/3 cup walnuts, toasted and chopped
1 tablespoon finely chopped fresh sage
Salt and pepper
1. HEAT BAKING SHEET Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven 10 minutes. Microwave butter and honey in large bowl until butter melts, about 1 minute.
2. ROAST Toss carrots with butter mixture in bowl. Spread carrots on heated baking sheet. Roast, shaking pan occasionally, until carrots are browned and tender, about 30 minutes. Return carrots to empty bowl and toss with walnuts and sage. Season with salt and pepper. Serve.