• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Missing Lokness

Easy Everyday Recipes

  • Home
  • About
  • Recipe Index
  • So-Cal Travel Guide
  • Privacy Policy

Wine-Braised Rainbow Carrots with Sage

September 28, 2016 By Lokness 2 Comments

Beautiful rainbow carrots braised with sage in white wine. Earthy and warm. A vegetable side dish for this fall! 

Wine-Braised Rainbow Carrots with Sage 3 | The Missing Lokness

Fall is officially here, but I can tell you that it feels NOTHING like it. The past few days have been the hottest days for Angelenos this year. 104˚F (40˚C) is definitely no joke. I literally melted. So please, bring back the fall weather! Even though it is still hot, I am already thinking ahead. Apples, pumpkins, turkey, sage, carrots… Nommm…

Wine-Braised Rainbow Carrots with Sage 1| The Missing Lokness

This vegetable side dish is what I have been waiting for. Something warm and earthy. I heard about this recipe on the radio program, The Splendid Table. If you don’t know, The Splendid Table is an amazing food program. They talk about seasonal ingredients, recipes, chef interviews, food trends and best food around the country. You may wonder how a radio food program is possible, when you can’t see or smell anything. It does work! The way they describe food will make you very very hungry. Be warned! Don’t listen to this show when you are hungry! You will regret it! The good news is you can catch up all the previous episodes on their website.

On a recent episode, the host Lynne and a guest were talking about sage. Apparently, there are many different kind of sages, like pineapple scented sage and tangerine scented sage. Super interesting, right? I wish I could taste some of those. After the show, I really wanted to make something with sage. This beautiful carrot dish couldn’t be more perfect. Sage leaves were fried in a little bit of olive oil. Then, sweet carrots were sautéed along with minced onion and more sage leaves. Poured in the white wine and braised until carrots were just tender. Reduced the liquid and coasted the carrots with a light glaze. That’s it. The dish is done.

Sage is a bit bitter, so if bitter food is not your thing, you may skip around those fried sage leaves. But keep them in the cooking process, because you want the sage flavors in the olive oil. The carrots didn’t pick up any of those bitterness. They were sweet, earthy and a little tangy. This is an easy and healthy side dish to serve along with bold flavors meats, like roasted meats. I love rainbow carrots. They are so gorgeous to look at and they bring vibrant colors to the dining table. Enjoy!

Wine-Braised Rainbow Carrots with Sage 2| The Missing Lokness

Print Pin

Wine-Braised Rainbow Carrots with Sage

Course Dinner, Side Dish
Keyword carrots, wine-braised carrots
Servings 3 people
Author Lokness

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 13 large fresh sage leaves
  • 1 pound small rainbow carrots (each one is about ½-inch thick) or baby carrots
  • ½ medium onion (minced)
  • ½ cup dry white wine
  • water
  • salt
  • ground black pepper

Instructions

  • Prepare a plate lined with a couple of layers of paper towels.
  • In a large saute pan over medium-high heat, warm the oil. Add 10 sage leaves. Season with salt and pepper. Lightly fry them until crisp on both sides, about 1 minute total. Transfer the sages to the prepared plate. Set aside.
  • Add the carrots and onion to the pan. Tear the remaining 3 sage leaves into small pieces and add to the carrots. Stir and cook for 3 minutes. Line the carrots in 1 layer. Stir in the wine and add enough water to just cover the carrots. Bring to a boil and cover with a lid. Cook for about 10 minutes or until almost tender. Remove the lid and boil off 95% of the liquid. Leave enough liquid for a light glaze. Season with salt and pepper to your own taste. Transfer to serving plate. Top with the fried sage leaves. Serve hot or warm.

Notes

  1. Full size carrots make a great presentation, but it is much easier to serve with baby carrots.
  2. For storage, these carrots can last for 4 days in the fridge.
(Adapted from The Splendid Table)

 

Filed Under: Cook, Side Dish Tagged With: carrot, fall, sage, side dish, vegetable, vegetarian, wine

Previous Post: « Coffee Glazed Baked Chocolate Chip Donuts
Next Post: Thai Panang Curry with Beef »

Reader Interactions

Comments

  1. Monica says

    October 5, 2016 at 1:37 pm

    This takes carrots to a whole new level into something of a main dish! I can’t resist rainbow-colored veggies – so gorgeous to look at. You’ve got so many flavors here and I’m feeling all kinds of Thanksgiving vibes. It has been damp and wet here but the sun is shining today. That said, it’s definitely feeling more like fall and I’m ready for hearty fare.

    Reply
    • Lokness says

      October 7, 2016 at 2:19 pm

      I love beautiful colorful veggies too! They are so much more fun! These carrots are so hearty and earthy. Definitely a great thanksgiving side dish. 😀

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello there!

Welcome! I'm Lokness. Currently live in Los Angles. Grew up in Hong Kong. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Trending Posts

  • Hong Kong Style Borscht Soup #soup #hongkongfood #vegetables #beefbone #borschtsoup | The Missing Lokness Hong Kong Style Borscht Soup
  • Hong Kong Style Macaroni Soup w/ Ham | Light & comforting noodle soup to start the day! Ready in less than 20mins. #macaroni #noodlesoup #pasta #hongkongstylecafe #chachaanteng #breakfast #breakfastrecipe #comfortfood #hongkong | The Missing Lokness Hong Kong Style Macaroni Soup with Ham
  • Magnolia Bakery Banana Pudding (From Scratch) Magnolia Bakery Banana Pudding (From Scratch) #magnoliabakery #copycatrecipe #banana #pudding #bananapudding #partyfood #nilawafer #dessert #dessertrecipe | The Missing Lokness Magnolia Bakery Banana Pudding (From Scratch)
  • Double Chocolate Blueberry Muffins
  • Easy Sushi Bake #sushibake #hawaiianrecipe #imitationcrab #avocado #easyrecipe #furikake #seaweed #dinner #dinnerrecipe #appetizer | The Missing Lokness Easy Sushi Bake

missinglokness

🍩 Recipe Developer & Food Lover (I cook & eat around the city!) 🐹 Animals Lover 🏠 Los Angeles🌴(From HK 🇭🇰)

This Vancouver trip, we spent most of our time in This Vancouver trip, we spent most of our time in Richmond, British Colombia. It’s the city where the airport is located & right next to Vancouver. There is a huge Chinese community, so there’re many traditional Chinese food. One of the most memorable for me has to be this char siu & roasted duck w/ rice. Char siu had the perfect balance of meat & fat. I also got the soup of the day. It was very comforting & I finished the whole bowl. The atmosphere, the people & the food reminded me of Hong Kong. I’ll definitely come back next time! 

Tips: Many restaurants & food stalls in Richmond only take cash. 

🌟HK BBQ Master
📍4651 No. 3 Rd, Richmond, BC V6X 2C4, Canada
The trip to Vancouver was short, but I was thrille The trip to Vancouver was short, but I was thrilled to catch up w/ Betty (@6etty). Last time we met was 7 years ago. We got to know each other through blogging. Betty is now a bakery owner (@beaucoupbakery) w/ 2 locations in Vancouver. Her pastries & patisseries are fantastic! The almond croissant and yuzu lemon tart were so good. I wish I have more time to try a few more things! Always next time, right?

🌟Beaucoup Bakery (2 locations)
📍602 Dunsmuir St, Vancouver, BC V6B 1Y6, Canada
Hojicha Panna Cotta. Melt in your mouth creaminess Hojicha Panna Cotta. Melt in your mouth creaminess w/ a roasted tea flavor. Sweet & slightly nutty. Tasted like a rich milk tea. Sooo good that we had it 3 nights in a row. 🤭

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2023/09/07/hojicha-panna-cotta/
Hello Allan the Corpse Flower! So excited to see o Hello Allan the Corpse Flower! So excited to see one blooming in person. Although we were a couple hours too early that it hasn’t started to smell, it’s still magnificent! 💚 @thehuntingtonlibrary
Salted Caramel Peach Icebox Cake. After seeing all Salted Caramel Peach Icebox Cake. After seeing all the ripe peaches at Farmer’s Market, I really wanted to make something special w/ them. This no bake cake is the perfect one! Sweet mascarpone whipped cream layers w/ fresh peach compote, salted caramel & graham crackers. Creamy & not too sweet! Hard to eat just one slice!

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2023/08/09/salted-caramel-peach-icebox-cake/
Yuzu Salmon Onigiri.🍙 After seeing Bryan playin Yuzu Salmon Onigiri.🍙 After seeing Bryan playing The Legend of Zelda for a while, I’ve been craving onigiri. My version is made w/ canned salmon & yuzu kosho (yuzu chili paste). It’s savory w/ little yuzu flavor & not spicy at all. Love them for lunch! They’re especially good when the rice is still warm. 

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2023/07/20/yuzu-salmon-onigiri/
Something cold for a warm summer night. This Shred Something cold for a warm summer night. This Shredded Chicken & Cucumber w/ Sesame Dressing is satisfying & packed w/ flavors. Chicken leg was poached in aromatic liquid & chilled in ice bath, then shred into thin strips. Toss w/ refreshing cucumber & coat in a creamy & flavorful sesame dressing. If you like, serve w/ some chewy noodles. 

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2023/06/29/shredded-chicken-and-cucumber-with-sesame-dressing/
Guava Cream Cheese Swirl Ice Cream. Inspired by my Guava Cream Cheese Swirl Ice Cream. Inspired by my recent visit to Little Havana in Miami. Rich cream cheese ice cream w/ swirls of guava jam & crushed Maria cookies. This maybe the BEST ice cream I have ever made! Who loves guava & cream cheese combo?🙋🏻‍♀️

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2023/06/15/guava-cream-cheese-swirl-ice-cream/
Load More... Follow on Instagram

Copyright © 2023 · The Missing Lokness · Privacy Policy

 

Loading Comments...