Spiced Brown Butter Carrots

If necessary for timing, the carrots may be pre-boiled, and shallots, cranberries chopped an hour or two ahead.


  • 1/4 cup butter, softened
  • 1/2 cup shallots, finely chopped
  • 1 garlic clove, sliced good-fellas thin
  • 6-8 fresh sage leaves, coarsely torn
  • 1/2 tsp. salt, or to taste
  • 1 tsp. freshly ground pepper
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 cup dried cranberries (Craisins), chopped
  • 3 pounds medium carrots, peeled and cut into 1/4 inch by 3 inch batons

YIELD: Serves 8

COURSE: Vegetables and Sides

CUISINE: Canadian


  1. Pre-boil the carrots, 3 to 5 minutes, until tender-crisp. Set aside.
    In a medium skillet, melt the butter over moderate heat. When butter begins to foam, add shallots and garlic and continue cooking until butter turns a nut-brown colour. Stir in the sage, salt, pepper, cinnamon and nutmeg and saute until sage starts to wilt. Toss in the carrots and cranberries, Mix to coat well and saute for one more minute. Serve