Roasted baby carrots with sage and walnuts
2 (16-ounce) bags baby carrots
2 tablespoons olive oil
1/2 teaspoon salt
1 tablespoon fresh sage leaves, minced (1 teaspoon dried sage can be substituted)
1/3 cup chopped walnuts, toasted
Toast walnuts in small dry skillet over medium heat until fragrant, about 4 minutes. Cool and chop.
Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, salt and minced sage in broiler-pan bottom. Spread carrots in single
layer and roast for 12 minutes. Shake pan to toss carrots. Continue roasting, shaking pan twice more until carrots are browned and tender, about 8 minutes
longer. Just before serving, sprinkle with toasted walnuts.
Source: Best American Side Dishes (America's Test Kitchen, $35)
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2 (16-ounce) bags baby carrots
2 tablespoons olive oil
1/2 teaspoon salt
1 tablespoon fresh sage leaves, minced (1 teaspoon dried sage can be substituted)
1/3 cup chopped walnuts, toasted
Toast walnuts in small dry skillet over medium heat until fragrant, about 4 minutes. Cool and chop.
Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, salt and minced sage in broiler-pan bottom. Spread carrots in single
layer and roast for 12 minutes. Shake pan to toss carrots. Continue roasting, shaking pan twice more until carrots are browned and tender, about 8 minutes
longer. Just before serving, sprinkle with toasted walnuts.
Source: Best American Side Dishes (America's Test Kitchen, $35)
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