Size does matter — especially when you are thinning out your carrots in a growing container and you come across these sweet young beauties to add as a side dish for dinner. These really make such an eye-appealing side — remember you always E.A.T. with your eyes first.
When starting our urban planting this season, we knew we had planted a bunch of carrots too close together in this one pot and we'd been thinning them slowly with the largest and tallest tops making it through to the next round. Now we can begin to call the thinning, harvesting, as we netted these gems just in time for dinner Saturday night.
- Handful of young baby carrots washed thoroughly and larger ones split in half. Reserve the green ends, about 3 inches off the top of the carrot.
- 3-4 fresh sage leaves, cut in ribbons
- 3T butter
- Sea salt & fresh pepper to taste
Simply melt the butter in a pan, adding the sage ribbons and stirring until fragrant on medium heat. You may recall sage butter making an appearance in my Sweet Potato and Turnip Mash with Sage Butter. Add the carrots stirring and letting them sit in place, turning and moving them from time to time, about 5-7 minutes. Add salt and fresh ground pepper, then serve, spooning the remaining sage butter over the tops of the carrots.
I served these aside an amazing grilled skirt steak with salsa verde so make sure you stop by later in the week for the full spread. This side dish could be served with a roast or a nice roasted chicken dish — or really anything you like with carrots.
What are some of your favorite ways to fix carrots while they in season right now?
E.A.T. local E.A.T. well