Roasted Carrots with Sage
- 1 teaspoon each of butter and olive oil
- 1 1⁄2 cups diagonally sliced carrots
- 2 tablespoons water
- 1⁄8 teaspoon each of salt and ground pepper
- 2 teaspoons fresh small sage leaves
Melt butter in a large nonstick skillet over medium heat. Add oil and swirl to coat. Add carrot and water. Partially cover the pan and cook for 10 minutes until carrots are almost tender. Add salt and pepper, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned. Stir frequently. Sprinkle with sage and serve.