Sautéed Carrots with Sage

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!"

Yield: 2 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 75
  • Fat: 4.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.9g
  • Carbohydrate: 9g
  • Fiber: 2.6g
  • Cholesterol: 5mg
  • Iron: 0.3mg
  • Sodium: 224mg
  • Calcium: 35mg

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

Preparation

  1. 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.
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