Roasted Carrots with Orange Brown Butter Sage sauce
Friends came. We drank. We slept. We ate. What did we eat? Well, these carrots are probably a good bet. Roasted and then smothered in the best sauce you may be tempted to put in a mug and sip all night long, these little puppies are the epitome of comfort food. Do enjoy.
Sorry for the short post, it’s in the mid 60′s and sunny, and I’m going to go outside and be a college kid. But really, you should make these. 
Roasted Carrots in Orange Brown Butter Sage sauce
From Tyler Florence’s Real Kitchen
4 lbs of carrots, peeled
2 tablespoons Olive Oil
Salt
Pepper
1 stick of unsalted butter
Juice from an entire orange
4 tablespoons brown sugar
About 10 leaves of fresh sage
Preheat the oven to 350F.
Place the carrots in a cookie sheet and toss with the oil, salt and pepper. Roast for 35-45 minutes, or until fork tender. While they are roasting, melt the butter in a saucepan and cook until browned and nutty. Add the sage and orange juice (be careful, it will bubble up). Add the brown sugar and cook until it reduces into a syrupy delicious sauce that brings food to nirvana. Enjoy!!
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