Saturday, November 23, 2013

Sauteed Carrots with Sage

Sauteed Carrots with Sage

  Sauteed Carrots with Sage 

 This is another side that I am going to make a staple in our Thanksgiving dinner. This is a very easy side, but very tasty. It works great for any big meal, like Thanksgiving, Christmas or Easter. This was adapted from a recipe from Cooking Light.

Ingredients (for 8 servings)
2 tbsp Butter
2 tbsp Olive oil
2 cups Carrot, sliced diagonally (or baby cut carrots cut in half longwise)
4 tbsp Water
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 tsp Sage, dried

1. Melt butter in a large nonstick skillet over medium heat. 
2. Add oil to pan; swirl to coat. Then add carrots and water. Partially cover pan and cook 10 minutes or until carrots are almost tender. 
3. Add kosher salt, black pepper and dried sage to the pan.  Increase the heat to medium-high and cook 4-6 additional minutes or until carrots are tender and lightly browned, stirring frequently.

Enjoy as a great side with meals.

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