Roasted Carrots with Sage

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Roasted Carrots with Sage

 

1 1/2 pounds carrots, in their skins

3/4 cup extra-virgin olive oil

12 sage leaves

salt

 

Wash the carrots, careful not to damage their skins, and slice thickly. Set a

large, heavy pan over medium-high heat and begin to heat the oil. Once hot, add

the carrots and sprinkle with the sage. When the carrots begin to brown, turn

them over and cook the other side, until they are orange-brown and the skins

become crackly all over. Remove to a platter lined with paper towels, blot dry,

sprinkle with salt, and serve. Serves 6.