Sautéed Carrots with Sage

Ingredients

• • 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

Preparation

• 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.

Cooking Light, November 2009