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Big Flavors from a Tiny Kitchen

Sautéed Carrots with Sage

This was the second side dish that I brought to Easter dinner with my in-laws. It was super simple, and went beautifully with the turkey and stuffing.

These carrots are cooked in a blend of butter and oil and then cooked until just tender. A bit of fresh sage at the end livens this dish up and adds a splash of soft green color.

Sautéed Carrots with Sage

You could substitute dairy-free butter to make this a vegan side dish, fitting for any springtime dinner table!

Sautéed Carrots with Sage
Cooking Light November 2009

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

1. Melt butter in a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrot and 2 tablespoons water. Partially cover pan and cook 10 minutes or until carrots are almost tender. Add salt and pepper to pan; increase to medium-high heat. Cook 4 minutes or until carrots are tender and lightly browned, stirring frequently. Sprinkle with sage.

Amount per serving
Calories: 75
Fat: 4.4g
Saturated fat: 1.5g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.4g
Protein: 0.9g
Carbohydrate: 9g
Fiber: 2.6g
Cholesterol: 5mg
Iron: 0.3mg
Sodium: 224mg
Calcium: 35mg

Big Flavors Rating: 4 Stars

  • Liz

    I’ve never used sage with carrots, but I love the idea! Great Easter side dish!

  • Pam Thurow

    Has to be great since it’s a CL recipe!