Sautéed Carrots with Sage
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This was the second side dish that I brought to Easter dinner with my in-laws. It was super simple, and went beautifully with the turkey and stuffing.
These carrots are cooked in a blend of butter and oil and then cooked until just tender. A bit of fresh sage at the end livens this dish up and adds a splash of soft green color.
You could substitute dairy-free butter to make this a vegan side dish, fitting for any springtime dinner table!
Sautéed Carrots with Sage
Cooking Light November 2009
1 teaspoon butter
1 teaspoon olive oil
1 1/2 cups diagonally sliced carrot
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons fresh small sage leaves
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 tender and lightly browned, stirring frequently. Sprinkle with sage.
Amount per serving
Calories: 75
Fat: 4.4g
Saturated fat: 1.5g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.4g
Protein: 0.9g
Carbohydrate: 9g
Fiber: 2.6g
Cholesterol: 5mg
Iron: 0.3mg
Sodium: 224mg
Calcium: 35mg
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
2 Comments
Liz
I’ve never used sage with carrots, but I love the idea! Great Easter side dish!
Pam Thurow
Has to be great since it’s a CL recipe!