Brown Butter Carrots

My mother always said carrots were good for the eyesight. So, always wanting to help you, my reader for the moment, to retain good eyesight, this one’s for you.


  • 1/4 cup butter
  • 1/4 cup shallots, finely chopped
  • 1 garlic clove, peeled and minced
  • pinch of salt
  • 6-7 fresh sage leaves, coarsely torn
  • pinch of pepper
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 cup dried cranberries, finely chopped
  • bag of baby carrots, washed and cut in half, steamed

In a medium frypan, melt the butter and add the garlic, cooking until the butter becomes a nut-brown colour.

Stir in the shallots, and remaining ingredients except the carrots and cranberries.

When the sage leaves begin to wilt, add the carrots and cranberries, stirring to coat well.

Serve immediately with the rest of your entree.

All kidding aside, this is a tasty dish and even the kids would like it. The cranberries add a little sweet/tang that is pleasing to the palette. With the spices, it has a Mediterranean kick. Enjoy!


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