1. Steam, saute, boil or microwave carrots until almost tender. Drain well.

2. Meanwhile, remove 16 leaves from sage. Melt butter into a large frying pan over medium heat. Once melted, add sage leaves. Cook, swirling pan often, for 5 minutes or until sage leaves are crisp and butter has turned a nut-brown colour.

3. Add carrots, turn to coat. Put onto serving plate, top with cheese. Season. Serve.