Super simple and simply super, this recipe is ideal for a weeknight dinner for two, or can be scaled for a weekend potluck. If you’re eating a vegan diet, simply double the amount of olive oil you use. NUTRITIONAL INFORMATION: PER SERVING Calories 75 Total Fat 4.4 g Satfat 1.5 g Monofat 2.2 g Polyfat 0.4 g Protein 0.9 g Carbohydrate 9 g Fiber 2.6 g Cholesterol 5 mg Iron 0.3 mg Sodium 224 mg Calcium 35 mg
INGREDIENTS 1 teaspoon butter 1 teaspoon olive oil 1½ cups sliced carrots 2 tablespoons water ⅛ teaspoon salt ⅛ teaspoon freshly ground black pepper 2 teaspoons fresh sage leaves, torn or gently chopped
PREPARATION 1. Melt butter in a large nonstick skillet over medium heat. Add oil to pan and swirl to coat bottom of pan. Add carrot slices and water. Partially cover pan and cook 10 minutes or until carrots are almost tender.
2. Remove lid, add salt and pepper to carrots and increase heat to medium-high heat. Cook 4 minutes or until carrots are tender and lightly browned, stirring frequently. Sprinkle with sage before serving.