Carote a la Salvia/Carrots and Sage

This is my entry for Kalyn's Weekend Herb Blogging, being hosted this week by Susan from The Well Seasoned Cook.

Here is a simple fall vegetable dish that I threw together the other night. The caramelized carrots are almost like candy and disappear quickly! This would make a lovely and easy Thanksgiving side dish.

I just discovered that sage, one of my favorite herbs, has calcium, vitamins A and C, and also has some amazing healing properties. Sage works as an anti-oxidant and can be used to treat indigestion, poor circulation, depression, anxiety, excessive perspiration, reduce night sweats (especially in menopause) and female sterility. It also supports healthy functioning of the liver and is an excellent memory enhancer. Wow!

Most of you already know that carrots are packed with beta-carotene, but did you know that they also have a good amount of dietary fiber, and are rich in anti-oxidants and minerals? Did you also know that carrots probably originated in Afghanistan and that Holtville, California promotes itself as the "Carrot Capital of the World"? I particularly like the red and purple varieties that one can find at farmers' markets; they have more of an earthy flavor. I also found out through Wikipedia, that the purple-skinned with orange flesh varieties are better at fighting cancers.

In summary, SAGE + CARROTS = One healthy dish!

Carote a la Salvia/Carrots and Sage

Carrots - sliced in bite-sized pieces (approx. 3 carrots per person)

Sage - chopped (approx. one leaf per carrot)

Toss carrots and sage with salt, pepper and olive oil or butter (they don't need much, maybe 1/2 tsp. per 3 carrots) in a baking dish.

Bake at 350 degrees until the carrots are caramelized, or about one hour.

Buon appetito!

Please hope on over to Susan's page after October 21st to check out the other entries.