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Sautéed Carrots with Sage


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.
  2. Add oil to pan; swirl to coat.
  3. Add carrot and 2 tablespoons water.
  4. Partially cover pan and cook 10 minutes or until carrots are almost tender.
  5. Add salt and pepper to pan; increase to medium-high heat.
  6. Cook 4 minutes or until carrots are tender and lightly browned, stirring frequently.
  7. Sprinkle with sage.