Sauteed Carrots With Sage-Cooking Light

"CL 11/09. recipe can be easily doubled. I chopped regular sized sage leaves."
 
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Ready In:
24mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • Melt butter in a large nonstick skillet over medium heat. Add oil and swirl to coat.
  • Add carrot and water. Partially cover the pan and cook for 10 minutes until carrots are almost tender.
  • Add salt and pepper, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned. Stir frequently.
  • Sprinkle with sage and serve.

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Reviews

  1. I made this w/ Rosemary instead of sage. if you cook the carrots a little long they will get nice and brown on the outside. Which was delicious!
     
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Tweaks

  1. I made this w/ Rosemary instead of sage. if you cook the carrots a little long they will get nice and brown on the outside. Which was delicious!
     

RECIPE SUBMITTED BY

I enjoy cooking, especially baking. I am married, no children though I have a dog Chance, whose internal clock must be Swiss-made as he knows what time dinner should be and is quite the taskmaster if I'm not at least in the kitchen at the appointed time. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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