As the crisp autumn air sets in, there’s nothing more comforting than gathering around the table for a hearty, homemade meal. With the harvest season in full swing, it’s the perfect time to showcase farm-fresh produce in simple, delicious dishes. This week, some of our customers have been asking about the best way to prepare Parisian carrots from their farm baskets, and today, I’m excited to share our favourite recipe: Sage Butter Parisian Carrots. Paired with roasted chicken legs with thighs and creamy mashed potatoes, this meal is warm, comforting, and perfect for any fall evening.
Chicken Legs with Thighs: Crispy, Flavourful, and Juicy
When it comes to roasting chicken, the combination of legs and thighs is hard to beat. These cuts are packed with flavour, and their higher fat content keeps them juicy and tender as they cook. Plus, the skin crisps up beautifully in the oven, giving you that perfect contrast of crispy outside and succulent inside. And, to be perfectly honest, this cut of meat tends to be cheaper.
Creamy Mashed Potatoes: The Ultimate Comfort Food
No fall meal is complete without a generous helping of creamy mashed potatoes. Smooth, buttery, and indulgent, potatoes are the perfect accompaniment to roasted chicken and will soak up all the delicious juices.
Sage Butter Parisian Carrots: A Fall Harvest Favorite
Now, for the star of the show—Sage Butter Parisian Carrots. These small, round heirloom carrots are perfect for fall, with their sweet, tender texture that’s enhanced by the warm, nutty flavour of sage butter. My son and I both agree this is the best way to prepare Parisian carrots fresh from our garden—it really lets their natural sweetness shine!
Sage Butter Parisian Carrots
Course: Around the Farm2
servings10
minutes25
minutes300
kcalIngredients
1 bunch of Parisian carrots, peeled and trimmed
4 tablespoons unsalted butter
10 fresh sage leaves
Salt and pepper to taste
2 tablespoons vegetable oil
Directions
- Preheat the oven to 400°F (if not already on for the chicken). Toss the Parisian carrots with oil, salt, and pepper, then roast them on a baking sheet for about 20-25 minutes, until tender and slightly caramelized.
- While the carrots are roasting, melt the butter in a small pan over medium heat. Add the sage leaves and let the butter simmer for 3-5 minutes, until golden brown and fragrant.
- Remove Sage to a paper towel on a plate. Strain the butter and reserve 1 tbsp.
- Once the carrots are done roasting, toss them in the reserved sage butter and top with crispy sage.
Bringing it All Together
This fall menu is all about embracing simplicity and seasonal flavors. The crispy, juicy chicken legs with thighs pair beautifully with the creamy mashed potatoes, while the sage butter Parisian carrots add a touch of elegance to the plate–the combination of roasting and sage butter truly brings out their natural sweetness. Whether you’re hosting friends or enjoying a quiet night at home, this meal is sure to be a hit.
Add a glass of red wine, and you’ve got yourself a warm, comforting, and satisfying fall dinner that celebrates the best of the season.
We hope you enjoy this menu!
Brennan and his Mum (Heather)
Note: Fresh Herbs are available each week as an add-on to farm baskets.
We have lots of Sage, Rosemary, Thyme, Parsley, Oregano, Russian Tarragon, and Cilantro!