Maple Roasted Carrots With Sage Brown Butter, Goat Cheese And Pine Nuts

1. 1

   Preheat oven to 425.

2. 2

   In a large bowl toss the carrots with the maple syrup and drizzle of olive oil, salt and pepper.

3. 3

   Spread out evenly onto a foil-lined sheet tray. Bake for 15-20 minutes total, checking after 8-10 minutes, and flipping once carrots have browned on one side. After flipping bake for another 5-10 minutes.

4. 4

   Sage Brown Butter

5. 5

   To brown butter, first cut the butter into tablespoon sized chunks. Over medium heat, melt the butter in a small heavy-bottomed pot. Once the butter melts let it continue to cook, watching carefully. The butter will begin to turn brown and develop a nutty smell. Be careful not to let it burn as it goes from brown to burnt quickly. Remove from heat. Stir in the chopped sage leaves.

6. 6

   Let the brown butter cool slightly and then toss the carrots with the brown butter and pine nuts. Add crumbled goat cheese. Enjoy!

* Per serving · 4 servings · Values may vary.