Sauteed Carrots With Sage-Cooking Light

Chef by Chance's Note:

CL 11/09. recipe can be easily doubled. I chopped regular sized sage leaves.

• Total Time: 24 mins
• Prep Time: 10 mins
• Cook Time: 14 mins

Ingredients:

Servings: 2

• 1 teaspoon butter
• 1 teaspoon olive oil
• 1 ½ cups diagonally sliced carrots
• 2 tablespoons water
• 1⁄8; teaspoon salt
• 1⁄8; teaspoon ground pepper
• 2 teaspoons fresh small sage leaves

Directions:

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

Reviews

[Tyler's Cook]

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!