Roasted Carrots with Sage and Walnuts from Cook's Mag. Dec/Jan 2010

Why this recipe works:

Using baby carrots for our Roasted Carrots with Sage and Walnuts recipe really cut down on prep time. All we needed to do was open a bag. Shaking the pan a few times while the carrots roasted ensured even browning. For the walnuts, instead of toasting them in the same pan with the carrots, we… read more

Using baby carrots for our Roasted Carrots with Sage and Walnuts recipe really cut down on prep time. All we needed to do was open a bag. Shaking the pan a few times while the carrots roasted ensured even browning. For the walnuts, instead of toasting them in the same pan with the carrots, we used a dry skillet. Toasting the walnuts separately kept them away from the moisture of the carrots so they didn’t get soggy.
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Serves 8

Toast the walnuts in a dry skillet over medium heat until fragrant, shaking occasionally, about 5 minutes.

Ingredients

• 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

Instructions

1. 
   
   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.