Roasted Mashed Carrots with Brown Butter & Crispy Sage
These roasted mashed carrots with brown butter and crispy sage are creamy, sweet, savory and perfect for a plant-forward holiday side dish.
Mashed potatoes walked so mashed carrots could run.
Let’s face it, mashed potatoes and sweet potato casserole have been hogging the holiday side dish spotlight for long enough.
These roasted mashed carrots land somewhere deliciously in between. Roasting brings out the carrots’ natural sweetness before they’re mashed with plant-based butter, brown sugar, vanilla and warm spices. Then the whole thing gets a decidedly savory finish with nutty brown butter and crispy fried sage.
The result is creamy, a little sweet, a little savory and just familiar enough to feel like it’s always belonged on the holiday table.
Why You’ll Love This Recipe
Roasting makes all the difference. Instead of boiling the carrots and sending half their flavor down the drain, roasting concentrates their sweetness and gives them those delicious caramelized edges.
They walk the sweet-savory line. Brown sugar, vanilla and warming spices give a little sweet potato casserole energy, while brown butter, sage, salt and pepper pull everything firmly back into side-dish territory.
They’re naturally plant-forward. No complicated swaps or specialty ingredients required—just vegetables getting to be really, really good.
They’re holiday-worthy without being fussy. Bright orange carrots, golden brown butter and crispy sage make for a pretty gorgeous bowl with very little actual decorating required.
You can make them your texture. Leave them slightly rustic and chunky or blend them until silky smooth.
Ingredients You’ll Need
For the roasted carrots:
2 pounds carrots, peeled and cut into roughly equal chunks
1–2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
For the mash:
2 tablespoons plant-based butter
2 tablespoons brown sugar, plus more to taste
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of nutmeg
¼–½ cup unsweetened cashew milk or plant-based cream, as needed
Salt, to taste
For the brown butter and crispy sage:
2 tablespoons plant-based butter suitable for browning
8–10 fresh sage leaves
How to Make It
Step 1: Roast the carrots
Preheat the oven to 425°F. Add the carrots to a sheet pan and toss with olive oil, salt and pepper. Spread into a single layer and roast for 30–40 minutes, tossing halfway through, until the carrots are very tender and beginning to caramelize around the edges.
Step 2: Brown the butter
While the carrots roast, melt 2 tablespoons of plant-based butter in a small skillet over medium heat. Continue cooking until the butter begins to foam and the solids turn golden brown and smell nutty.
Step 3: Crisp the sage
Add the sage leaves to the browned butter and fry briefly until darkened and crisp. Transfer the sage to a plate and remove the browned butter from the heat. Set both aside for serving.
Step 4: Mash the carrots
Transfer the roasted carrots to a large bowl. Add the plant-based butter, brown sugar, vanilla, cinnamon, ginger, nutmeg and a pinch of salt. Mash until mostly smooth.
Add cashew milk or plant-based cream a little at a time, continuing to mash until you reach your preferred consistency. Taste and adjust the brown sugar, spices and salt as needed.
Spoon the mashed carrots into a serving bowl, swirl the top with the back of a spoon and drizzle with the warm brown butter. Finish with the crispy sage leaves and serve warm.
Serving Suggestions
These carrots were basically made for a fall or holiday table. Serve them anywhere you’d normally reach for mashed potatoes or sweet potato casserole—they’re especially good alongside savory mains, stuffing, roasted Brussels sprouts, green beans or a big holiday spread.
They also don’t need to be saved for Thanksgiving. Pair them with a hearty lentil loaf, roasted mushrooms or your favorite plant-based protein for a cozy fall dinner that feels considerably fancier than the amount of work involved.
Final Thoughts
Carrots have spent enough holidays getting glazed, steamed or shoved into an obligatory vegetable medley.
Let them have their moment.
Roasting transforms them into something deeply sweet and flavorful, the warm spices and vanilla give a little nod to sweet potato casserole, and that salty, nutty brown butter and crispy sage keep the whole thing grounded on the savory side.
Love, Light, and Lentils, my friends.
Sarah