Gathered from Samwise Gamgee's garden, these sweet and tangy cider roasted carrots with walnuts and sage are the perfect rustic side dish for Bilbo and Frodo's birthday feast! For another Samwise-inspired recipe, try our herbed potato rolls, or try another recipe from our Feast at Bag End collection like these tarragon green beans with lemon and pine nuts.
At a Glance: Cider Roasted Carrots with Walnuts and Sage
- Prep Time: 15 minutes
- Roasting Time: 30 to 35 minutes
- Total Time: ~50 minutes
- Servings: 6 servings
- Flavour: Sweet and tangy, nutty with herbaceous notes
- Skill Level: Easy
- Why this Works: Carrots are roasted with apple cider and honey until tender and glazed then topped with buttery sage infused walnuts for a homey hobbit inspired side.
If you love recipes from the Shire, try our Feast at the Green Dragon e-cookbook for classic tavern fare: bubbling starters, savoury mains and pies, hedgerow puddings, and dark ale and berry drinks.
A Feast at Bag End: A Hobbit Birthday
As summer begins to fade into fall and the fields and gardens of the Shire are brimming with a bountiful harvest, the hobbits look forward to a very special celebration. With the War of the Ring now behind them and peace restored to Middle-Earth, the joint birthday of Bilbo and Frodo Baggins feels more joyful than ever! Both uncle and nephew are now keen to celebrate with the friends and family who saw them through darker days.
In honour of the hobbits' shared birthday on September 22nd, we can imagine Bilbo and Frodo preparing for a gathering of friends from across Middle-Earth. As each member of the Fellowship and other old friends travel to the Shire they bring with them a taste of their local cuisine. Join us in celebrating this momentous hobbit day with Bilbo, Frodo, and the rest of the Fellowship!
Samwise Gamgee's Cider Roasted Carrots with Walnuts and Sage
It is hardly surprising that Frodo's faithful gardener and loyal friend Samwise would turn to his beloved garden for this rustic side dish. Tender carrots are tossed with a generous splash of apple cider, honey, and mustard and roasted until sticky and glazed. The sweet and tangy glazed carrots are then topped with buttery toasted walnuts and fragrant sage. The earthy, saltiness of the walnuts balances the sweetness of the cider roasted carrots in this humble garden side dish that is perfect served alongside the more elaborate offerings at Bilbo and Frodo's birthday celebration!
For more hobbit side dishes you should try our creamy mustard roasted potatoes or our roasted mushroom arugula salad with crunchy barley.
Ingredients for Cider Roasted Carrots with Walnuts and Sage
Carrots: I like using slender carrots with green tops. Trim the greens, leaving a small part of the stem for aesthetics. If you are using large carrots, cut them into large batons so they will cook quicker. For another seasonal carrot recipe, try our maple mustard roasted carrots.
Apple cider: This recipe calls for fresh apple cider, also known as unpasteurized apple juice. You can use regular apple juice instead.
Apple cider vinegar: A dash of apple cider vinegar adds balancing acidity to the sweetness of these carrots.
Walnuts: You will want to chop the walnuts fairly finely here. If the pieces are too large they will just fall off the carrots and it will be difficult to eat.
Sage: Try to use fresh sage leaves if possible, however, you can use dried sage leaves instead if necessary. Use 1 teaspoon of dried sage leaves per tablespoon of fresh.
Make Ahead Tips
Here are a few tips to make this dish ahead.
- Prep the carrots - While I recommend roasting the carrots just before serving, you can certainly prep the carrots ahead of time. Use a paring knife to trim all but a half-inch of the green stems. You can use the paring knife to clean up the edge around the stem as needed. Peel the carrots, cutting any large ones in half lengthwise so they are all uniform in shape. Store in the fridge until ready to roast.
- Prep the glaze - The apple cider glaze mixture can be whisked together and stored in the fridge ahead of time.
- Toast the nuts - You can prepare the toasted walnuts and sage ahead of time, although I recommend making them no more than a few hours early to maintain freshness. They are fine to be kept at room temperature for 1 to 2 days in an airtight container.
How to make Cider Roasted Carrots with Walnuts and Sage
1. Prep the carrots
Preheat the oven to 400°F. Peel the carrots and trim the green tops. Line a baking sheet with foil so that the foil comes up the side of the baking sheet. Spray the foil with non-stick spray. Arrange the carrots on the baking sheet. In a small bowl combine the apple cider, apple cider vinegar, honey, olive oil, Dijon mustard, kosher salt, and pepper. Pour the cider mixture of the carrots, tossing them lightly so they are evenly coated.
2. Roast the carrots
Begin roasting the carrots uncovered. Roast for 10 minutes then remove the baking sheet and roll the carrots in the cider mixture. Roast for another 10 minutes then toss the carrots again. Continue roasting for another 10 to 15 minutes until the carrots are crisp tender and the cider mixture has reduced to a syrupy glaze. Toss the carrots so they are evenly coated in the glaze.
3. Toast the walnuts
Place a wide skillet over medium heat. Add the butter and walnuts and cook, stirring constantly until the walnuts begin to toast and turn brown. Add the chopped sage and kosher salt and cook for another minute until fragrant. Remove from the heat. If the skillet is very hot, transfer the nuts to a separate bowl to prevent them from burning.
4. Serve the Cider Roasted Carrots with Walnuts and Sage
Transfer the carrots to a serving dish. Spoon the butter toasted walnuts and sage over the carrots and enjoy!
More Recipes from A Feast at Bag End
- Smoky Rosemary Maple Roasted Nuts
- Mini Mushroom Galettes
- Horseradish-Crusted Beef Tenderloin
- Soft Barley Bread and Peach and Bay Leaf Jam
- Cheddar Ale Mashed Potatoes
- Tarragon Green Beans with Lemon and Pine Nuts
Cider Roasted Carrots with Walnuts and Sage
Ingredients
- 2 lb carrots preferably with tops
- ¾ cup apple cider or juice
- 3 tablespoon apple cider vinegar
- 2 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- ½ teaspoon kosher salt plus extra
- ¼ teaspoon pepper
- ½ cup walnuts finely chopped
- 1 tablespoon butter
- 1 tablespoon chopped fresh sage
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil so that the foil comes up the side of the baking sheet. Spray the foil with non-stick spray. Peel the carrots and trim the green tops, cutting any large ones in half lengthwise so they are all uniform in shape. Arrange the carrots on the baking sheet. In a small bowl combine the apple cider, apple cider vinegar, honey, olive oil, Dijon mustard, kosher salt, and pepper. Pour the cider mixture of the carrots, tossing them lightly so they are evenly coated.
- Begin roasting the carrots uncovered. Roast for 10 minutes then remove the baking sheet and roll the carrots in the cider mixture. Roast for another 10 minutes then toss the carrots again. Continue roasting for another 10 to 15 minutes until the carrots are crisp tender and the cider mixture has reduced to a syrupy glaze. Toss the carrots so they are evenly coated in the glaze.
- Place a wide skillet over medium heat. Add the butter and walnuts and cook, stirring constantly until the walnuts begin to toast and turn brown. Add the chopped sage and a pinch of kosher salt and cook for another minute until fragrant. Remove from the heat. If the skillet is very hot, transfer the nuts to a separate bowl to prevent them from burning.
- Transfer the carrots to a serving dish. Spoon the butter toasted walnuts and sage over the carrots and enjoy!
