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Sautéed Carrots with Sage

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 2 servings (serving size: 1/2 cup)
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!"

Ingredients

  • 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

Nutrition 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

How to Make It

  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.