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!"
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
How to Make It
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.
This recipe was excellent! I used dried sage instead of fresh, about 3/4 teaspoon. It look about 10 minutes for the carrots to brown, rather than the 4 mentioned in the recipe. I will definitely make again!
Excellent - yummy with spring carrots and sage from the garden. The only change I'd make is to saute the fresh sage for a couple of minutes with the carrots rather than adding it after cooking - the flavors will blend better.
This may be the best cooked carrots I've had (I don't usually like them cooked). Used multicolored organic carrots. I love what the browning adds. We aren't crazy about sage, so I just skipped that part.