Sauteed Carrots with Rosemary and Sage
Prep Time
5minutes
Cook Time
15 minutes
Prep Time
5minutes
Cook Time
15 minutes
Ingredients
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.