Cynthia Nims
Recipe by Oxmoor House August 2011

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Recipe Summary test

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 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.

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  • Young Chefs can:

  • Pull sage leaves off stem

  • Measure cut carrots

  • Older Chefs can:

  • Use vegetable peeler to peel carrots

  • Sprinkle sage over cooked carrots

Nutrition Facts

75 calories; fat 4.4g; saturated fat 1.6g; mono fat 2.2g; poly fat 0.4g; protein 0.9g; carbohydrates 8.8g; fiber 2.6g; cholesterol 5mg; iron 0.3mg; sodium 222mg; calcium 33mg.
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