Parisian Carrots in Brown Butter Sage Sauce

Yield: 7 Servings (6 oz.)

Yield: 7 Servings (6 oz.)

Elevate a roasted chicken dinner with seasonal sides Parisian carrots tossed in a brown butter sage sauce and garlic flavored redskin mashed potatoes.

Step 1

Thaw carrots, and reserve.

Step 2

In a large sauté pan, melt the butter over medium heat. When butter starts to foam, add the sage. Cook until sage is crispy and the sauce is flecked with light brown particles.

Step 3

Remove sage to a paper towel-lined plate. Pour off, and reserve, all but 1 Tbsp. butter in pan.

Step 4

Add thawed carrots to hot pan and season with salt and pepper. Cook for 5-7 minutes or until slightly browned and hot all the way through. Take pan off heat, add the reserved brown butter and toss together. Arrange carrots on a serving dish and top with the crispy sage.