When I think of glazed carrots, I always picture a plate of over-cooked, overly sweet vegetables; vegetables that most likely came from the freezer rather than the garden. Glazed carrots seem to be a thing of the past, replaced by such trendy dishes as grilled asparagus or crispy stir-fried snow peas. That said, when I decided that I needed to branch out and try some new vegetable side dishes, I chose this dish. Made with fresh, organic carrots, it was not at all what I had imagined glazed carrots to be. The homey flavors of carrots, onions, and broth are accented by a splash of wine and the musky aroma of fresh sage. These carrots are great served alongside other comfort foods such as polenta with tomato sauce or pasta with creamy mushroom sauce.
Polenta with Mushroom Ragout
Glazed Carrots with Sage
Seared Kale with Garlic
Warm Slices of Grainy Bread
Red Wine


2 tablespoons olive oil
1-1/2 pounds carrots, peeled and cut diagonally into 1 inch pieces
1/2 of a small onion, thinly sliced
10 to 12 fresh sage leaves, roughly chopped
salt and pepper
1/2 cup dry white wine
1/2 cup vegetable stock

Cooking Instructions

Heat the oil in a skillet over medium heat. Add the carrots, onion, and sage and cook, stirring frequently, until the onions begin to brown (about 8 minutes). Season with a touch of salt and pepper, add the wine and the vegetable stock, and bring to a simmer. Cover the skillet and cook for about 12 minutes or until the carrots are tender (if necessary, add more stock or water as they cook to prevent scorching).

Uncover the skillet and simmer off enough remaining liquid so that the carrots are coated in a nice, moist glaze. Check for seasonings, adding more salt and pepper if needed, and serve.

Makes 4 to 6 servings



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If you have access to organic carrots, it is well worth the extra price to use them in this recipe. Since carrots are the star in this dish, you will want to use the best that you can find. If you can't find organic carrots, at least choose carrots that are on the smaller side. Very large carrots can sometimes be woody and tasteless and will result in a very unsatisfactory side dish.

Try the same glazing technique given here with any root vegetables (adjust the cooking time as necessary for the different vegetables). Try replacing the sage with fresh rosemary or marjoram for a different flavor.

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