Ingredients
3
tbsp extra-virgin olive oil
20
fresh sage leaves, rinsed and thoroughly dried
2
lb carrots, cut diagonally into 1 1/2-inch-long pieces
1
cup chicken stock or reduced-sodium chicken broth
1/4
cup minced onion (1 small)
Directions
1.
Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
2.
Add carrots to oil in 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.
4.
Carrots can be braised 6 hours ahead and chilled, covered. Reheat, then sprinkle with sage.
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