MAPLE ROASTED CARROTS WITH SAGE BROWN BUTTER, GOAT CHEESE AND PINE NUTS

MAPLE ROASTED CARROTS WITH SAGE BROWN BUTTER, GOAT CHEESE AND PINE NUTS image

Yield 6-8 people

Number Of Ingredients 8

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· 4 cups carrots, chopped 1-inch pieces
· drizzle of olive oil
· 2 tbs pure maple syrup
· 3 tbs unsalted butter
· 6 large sage leaves
· 1/4 tbs pine nuts, toasted
· 4 oz goat cheese, crumbled
· salt and pepper

Steps:

Preheat oven to 425. In a large bowl toss the carrots with the maple syrup and drizzle of olive oil, salt and pepper. 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. Sage Brown Butter 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. Let the brown butter cool slightly and then toss the carrots with the brown butter and pine nuts. Add crumbled goat cheese. Enjoy!