Sautéed Carrots with Sage

Oxmoor House
2 servings (serving size: 1/2 cup)


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1 teaspoon butter
1 teaspoon olive oil
1 1/2 cups (1/2-inch) diagonally sliced peeled carrot (about 4 large)
2 tablespoons water
1/8 teaspoon salt
1 teaspoon chopped fresh sage


1. Melt butter in a large nonstick skillet over medium heat. Add oil to pan; swirl to coat pan. Add carrot and 2 tablespoons water. Partially cover pan, and cook 10 minutes or until carrot is almost tender. Add salt to carrot mixture; increase heat to medium-high. Cook 4 minutes or until carrot is tender and lightly browned, stirring frequently. Sprinkle with sage.


Young Chefs can:

Pull sage leaves off stem

Measure cut carrots


Older Chefs can:

Use vegetable peeler to peel carrots

Sprinkle sage over cooked carrots

Created date

August 2011

Nutritional Information

Calories 75
Caloriesfromfat 0.0 %
Fat 4.4 g
Satfat 1.6 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 0.9 g
Carbohydrate 8.8 g
Fiber 2.6 g
Cholesterol 5 mg
Iron 0.3 mg
Sodium 222 mg
Calcium 33 mg