Carrots with Sage and Onions

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash and dry the sage, pluck the leaves, put some leaves aside for decoration, cut the rest into fine strips. Peel the carrots and onions. Cut the carrots into not too small sticks. Leave the pearl onions whole.
Heat the oil in a wide saucepan with a thick bottom. Briefly sauté the carrots and onions in it. Add sugar and simmer everything, stirring, until the sugar caramelizes slightly. Pour in the vegetable stock, season with salt and pepper, stir in the sage strips. Cook the vegetables in a closed pot over low heat for 5-8 minutes. The carrots should still be firm to the bite. Arrange on a platter and garnish with the remaining sage.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.