Get the latest from TODAY

Sign up for our newsletter
/ Source: TODAY

Serving:6

  • 1 to 2 bunches young carrots, with tops
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 orange, halved
  • 1 tablespoon brown sugar
  • 4 sage leaves

DIRECTIONS Preheat the over to 350 degrees F. Cut off all but one inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes until the carrots are fork tender.

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty — crazy nutty. Squeeze in the orange juice, add the brown sugar and sage and continue to cook for 2 minutes or until syrupy. Remove the carrots from the oven and arrange them out on a platter. Drizzle the orange brown butter over the carrots and serve.