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Roasted Carrots with Sage A web-exclusive recipe from Italian Cooking and Living|
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
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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