Photo: Ellen Silverman; Styling: Toni Brogan
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!"

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.

Ratings & Reviews

dmloss's Review

January 02, 2011
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!

TeresaMichelsen's Review

July 17, 2010
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.

tinamgerads's Review

November 03, 2009
This takes carrots to a whole new level! The butter and olive oil combination provides a wonderful crispy taste on the outside, and creamy texture on the inside.

So easy, so good

January 27, 2017
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.

gkd1029's Review

February 17, 2015
I put the sage in with the carrots at the end to crisp it up a bit rather than just sprinkle it on at the end. Delicious.

ChereF's Review

April 12, 2014
Great taste and texture. Sage & carrots so good. Diagonal cut give full flavor. MigraineFree!

LightestFan's Review

January 13, 2014

Ericar1477's Review

November 25, 2013
so good, so easy. great fall side.

hmacdonald's Review

October 27, 2013

zestykels's Review

December 25, 2012