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Recipe Detail Page
Herbed Buttered Carrots
Holiday 2021
These flavourful carrots take minimal time to make and can be quickly put together right before serving. When preparing the carrots, use a paring knife to scrape away any grit that may be caught in the base of the stem to ensure they’re properly cleaned.
Serves 6 to 8
12 medium carrots, about 2 bunches
1/4 cup (60 mL) butter
6 sage leaves
4 small thyme sprigs
1/2 cup (125 mL) walnut halves, toasted and roughly chopped
1/4 tsp (1 mL) flaky sea salt
1. Boil a large pot of salted water. Peel carrots and trim tops to 1/2 inch (1 cm). Cut lengthwise in half, leaving any slender carrots whole so they are consistent in size. Add carrots to boiling water and cook just until tender, 6 to 8 minutes. Drain well and transfer to a platter.
2. In a small saucepan, melt butter over medium-high heat. When butter is foaming, add sage and thyme. Cook, swirling often until herbs have started to crisp, 1 to 2 minutes. Remove from heat and immediately spoon butter over carrots. Using your fingertips or the tines of a fork, pull thyme leaves off stems and sprinkle over top. Top with crisped sage leaves, walnuts and salt.
Serves 6 to 8
