Sautéed Carrots with Sage

Sautéed Carrots with Sage
Photo by Ellen Silverman


  • 1/8 teaspoon salt
  • 2 teaspoons fresh small sage leaves
  • 1 teaspoon butter
  • 1/8 teaspoon freshly ground black pepper
  • 1 ½ cups diagonally sliced carrot
  • 1 teaspoon olive oil
  • 2 tablespoons water

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...

View full recipe at My Recipes


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