Sauteed Carrots with Rosemary and Sage

March 20, 2016 Recipes  No comments

I love roasted carrots.  But, sometimes there isn’t enough time to wait for the roasting process.  I found that sauteing them in oil works quite well and takes less time.

The good news about this recipe is that it is very flexible.  Slice up the carrots you want to eat, use some oil and add seasoning to your liking.  Herbs that work well are parsley, sage, rosemary and/or thyme.  Sounds like a song, doesn’t it?




Sauteed Carrots with Rosemary and Sage

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Prep Time
5 minutes
Cook Time
15 minutes

Prep Time
5 minutes
Cook Time
15 minutes

Sauteed Carrots with Rosemary and Sage

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe

Prep Time
5 minutes
Cook Time
15 minutes

Prep Time
5 minutes
Cook Time
15 minutes

Ingredients

Servings:

Units:

Instructions
  1. Preheat a skillet on medium heat

  2. Slice the carrots on the diagonal (for looks) about a 1/4" thick. A mandolin makes quick work of slicing

  3. Add ghee and/or olive oil. I use roughly one tbsp of each.

  4. Once the oil is shimmering, add the carrots and a little bit of water.

  5. Partially cover the skillet with a lid for about 10 minutes, or until the carrots are tender. This allows the carrots to steam.

  6. Once the carrots are tender, remove the cover and turn the heat to medium high to add flavor by browning them.

  7. Grind some fresh black pepper and salt on the carrots.

  8. Turn the carrots frequently until they achieve the desired amount of browning

  9. Add either fresh or dried rosemary and/or sage

  10. Turn the carrots a few times to coat with herbs

  11. Let the carrots simmer for just a couple of minutes so the oils from the herbs release.

  12. Serve immediately.

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