Sautéed Carrots with Sage

Sautéed Carrots with Sage Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
You can easily double, triple, or quadruple this small-yield side dish recipe to feed more. As one online reviwer says, "This takes carrots to a whole new level!"


2 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 75
Fat 4.4 g
Satfat 1.5 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 0.9 g
Carbohydrate 9 g
Fiber 2.6 g
Cholesterol 5 mg
Iron 0.3 mg
Sodium 224 mg
Calcium 35 mg


1 teaspoon butter
1 teaspoon olive oil
1 1/2 cups diagonally sliced carrot
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons fresh small sage leaves


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

November 2009
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