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+ servings

Wine-Braised Rainbow Carrots with Sage

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


  • 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


  • 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.


  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)