This recipe was adapted from the Sauteed Carrots and Sage recipe in the November 2009 issue of Cooking Light. Sweet and savory carrots that are the highlight of any meal.
*See Kitchen Notes for more information.
Heat olive oil and butter in wide skillet over medium heat.
Spread the carrots out across the skillet so that as many pieces as possible make contact with the surface of the pan.
What makes this recipe so special is the butter glaze and light caramelization of the carrots in their own sugar. Some of the carrot pieces get a little crusty on the edges which we really love.
Sage – Sage is by far the best herb for this recipe. It doesn’t matter whether it’s fresh sage or dried sage – either works. If you aren't a fan of sage, then just substitute with your favorite herb.
Sea salt – My favorite sea salt to use with this dish is a white truffle sea salt that my dear MIL gave me. However, there are several seasoned sea salts you could use or just go with a nice unseasoned fleur de sel.
Serving size – I know that I indicate a serving size of 4, but Bobby and I can easily finish off four carrots, even when this is a side dish. I’ve been known to chop up two carrots and make this for my lunch.
Recipe author: MJ of MJ's Kitchen