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Sautéed Carrots with Sage

Yield 2 servings (serving size: 1/2 cup)

Ingredients

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 1/2 cups (1/2-inch) diagonally sliced peeled carrot (about 4 large)
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1 teaspoon chopped fresh sage

Nutrition Information

  • calories 75
  • caloriesfromfat 0.0 %
  • fat 4.4 g
  • satfat 1.6 g
  • monofat 2.2 g
  • polyfat 0.4 g
  • protein 0.9 g
  • carbohydrate 8.8 g
  • fiber 2.6 g
  • cholesterol 5 mg
  • iron 0.3 mg
  • sodium 222 mg
  • calcium 33 mg

How to Make It

  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.

  2.  

  3. Young Chefs can:

  4. Pull sage leaves off stem

  5. Measure cut carrots

  6.  

  7. Older Chefs can:

  8. Use vegetable peeler to peel carrots

  9. Sprinkle sage over cooked carrots