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Rating: 4.5 stars
29 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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!"

Recipe by Cooking Light November 2009

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Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

75 calories; fat 4.4g; saturated fat 1.5g; mono fat 2.2g; poly fat 0.4g; protein 0.9g; carbohydrates 9g; fiber 2.6g; cholesterol 5mg; iron 0.3mg; sodium 224mg; calcium 35mg.
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