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