It's funny how a piece of produce can stop you in your tracks (or is that just a dietitian thing?). Can you impulse buy vegetables? Me thinks yes. A big bundle of maroon carrots called my name and I knew I had to let them shine. In this simple side dish (just in time for Easter) I pared these carrots with a little bit of butter and sage. You'd be surprised what a big flavor these carrots have. 

I tried to spend as much time as humanly possible outside these past few days before it becomes the sweltering Virginia/DC summer we all know and despise. Answering emails, going through Healthfully Ever After internship applications (SO many!!! Thank you all for your interest!!!), it all happened outside plugged into Pandora, listening to a capella to drown out sounds of the neighborhood. It makes work that much more amazing. Kicking cubicle ass one day at a time. 

On to the beautiful bounty of carrots....

Maroon Carrots with Sage 
Maroon Carrots with Sage 
Maroon Carrots with Sage 
Maroon Carrots with Sage 

Maroon Sage Carrots 

/// Ingredients ///

  • 2 carrots, peeled and tops removed
  • 1 handful fresh sage leaves
  • 1 tablespoon butter
  • salt and pepper 

/// Directions /// Slice carrots into coins. Place in a pot with a lid and a bit of water. Steam until softened slightly but still have a bit of bite. Remove excess water. Add butter, chopped sage and salt and pepper to the pot with carrots and toss to combine. 

Maroon Carrots with Sage 
Maroon Carrots with Sage 
Maroon Carrots with Sage 

I also love this over mixed greens with quinoa and fresh apples! The perfect 'clean out the fridge' salad!

Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.