This sautéed carrot recipe was the second side dish I brought to Easter dinner with my in-laws. It was easy to make and complemented the turkey and stuffing perfectly.
Carrots are cooked in a combination of butter and olive oil, then simmered until they reach a tender-crisp texture. A scattering of fresh sage at the end brightens the flavors and adds a subtle green accent.
This dish can easily be made vegan by substituting a dairy-free butter alternative, making it suitable for spring dinners or any occasion where a lighter vegetable side is desired.
Sautéed Carrots with Sage
Cooking Light November 2009
Ingredients:
1 teaspoon butter
1 teaspoon olive oil
1 ½ cups diagonally sliced carrots
2 tablespoons water
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 teaspoons fresh small sage leaves
Instructions:
1. Melt the butter in a large nonstick skillet over medium heat. Add the olive oil and swirl to coat the pan.
2. Add the sliced carrots and 2 tablespoons of water. Partially cover the skillet and cook for about 10 minutes, or until the carrots are almost tender.
3. Season with salt and pepper, increase the heat to medium-high, and cook for an additional 4 minutes, stirring frequently, until the carrots are tender and lightly browned.
4. Remove from heat and sprinkle with fresh sage just before serving.
Nutrition (per serving):
Calories: 75
Fat: 4.4 g (Saturated fat: 1.5 g; Monounsaturated fat: 2.2 g; Polyunsaturated fat: 0.4 g)
Protein: 0.9 g
Carbohydrate: 9 g
Fiber: 2.6 g
Cholesterol: 5 mg
Sodium: 224 mg
Iron: 0.3 mg
Calcium: 35 mg
Big Flavors Rating: 4 Stars