Sauteed Carrots with Sage

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Sauteed Carrots with Sage

Kelly
The Cook
4 Servings
8 Ingredients
3 Comments
Yes it's the day before Thanksgiving, are you in charge of a side dish and STILL have nothing? Try these sauteed carrots with sage, sure to please everyone at your table. Leaving you room for that pie!
4 Servings
8 Ingredients
3 Comments

Ingredients

  • 2 teaspoons Butter, Unsalted
  • 2 teaspoons Olive Oil
  • 3 cups slice Carrot
  • 4 tablespoons Water
  • ¼ teaspoons Sea Salt
  • ¼ teaspoons Black Pepper
  • ¼ teaspoons Garlic Powder
  • 4 teaspoons chop Sage, Fresh

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Melt butter in a large pan over medium heat.
  2. Add oil to pan and allow to heat.
  3. Add carrot and water.
  4. Partially cover pan with lid or aluminum foil and cook for approximately 10 minutes.
  5. Add sea salt, pepper and garlic powder to pan; increase to medium-high heat.
  6. Cook 4 minutes or until carrots are tender and lightly browned, stirring frequently.
  7. Sprinkle with sage leaves.
  8. Allow to cool.
  9. Divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat on stovetop for 8-10 minutes, until warmed through.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Melt butter in a large pan over medium heat.
  2. Add oil to pan and allow to heat.
  3. Add carrot and water.
  4. Partially cover pan with lid or aluminum foil and cook for approximately 10 minutes.
  5. Add sea salt, pepper and garlic powder to pan; increase to medium-high heat.
  6. Cook 4 minutes or until carrots are tender and lightly browned, stirring frequently.
  7. Sprinkle with sage leaves.

3 Comments

Join the discussion
  1. Pretty good, but the recipe as written I believe has far too much Sage. It is overpowering. Also possibly too much black pepper. The next time I make these I’m going to double the amount of carrots and butter and keep everything else the same.

  2. OH MY GOODIES! I was a little afraid of how this was going to go over. We are getting used to a low sodium, no refined sugar (and minimal honey/maple/dates etc.), but our favorite carrots have always been bathed in brown sugar and butter. Needless to say, I didn’t have high hopes about these…. BUT WRONG. These are delicious!!! I think I will double all the ingredients next time except the sage only because of the cost of buying two packs of it. I think one pack will go twice as far, but it was delicious as written (except we don’t use salt — dr’s orders) Thank you, thank you, thank you

    1. Wow! We’re so glad you loved this recipe, and thrilled that we could help you meet your new diet goals. Thanks for your great feedback!

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