Categories: Vegetable

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

Directions

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.

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