Chef John Folse's Braised Carrots With Crispy Sage

Prep Time: 45 Minutes
Yields: 6 Servings

Ever wish carrots had a little more cachet? Then this recipe is for you. You'll want to add this very simple, but very sophisticated side dish to your holiday repertoire.

2 pounds carrots, cut diagonally into 1 1/2-inch pieces
20 fresh sage leaves, rinsed and thoroughly dried
3 tbsps extra-virgin olive oil
1 cup chicken stock or reduced-sodium chicken broth
1 cup water
1/2 cup minced onion
1/2 cup diced celery
1/4 cup diced red bell pepper
2 tsps minced garlic
3/4 tsp salt
1/4 tsp black pepper

Heat oil in a large, heavy skillet over moderate heat until hot, but not smoking. Fry sage leaves, stirring, until just crisp, 1-2 minutes. Transfer with a slotted spoon to paper towels. Add carrots to skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.