Sauteed Carrots with Sage

I'm always on the search for side item ideas. Aubrey and I love vegetables, and I love finding new ways to prepare them other than just steaming. These carrots were a big hit with us. My only regret is that I didn't make more of them.

Ingredients:

1 teaspoon butter

1 teaspoon olive oil

1 1/2 cups diagonally sliced carrot

2 Tablespoons water

1/8 teaspoon salt

1/8 teaspoon pepper

2 teaspoons fresh small sage leaves

Directions:
Melt butter in a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrot and 2 tablespoons water. Partially cover pan and cook 10 minutes or until carrots are almost tender. Add salt and pepper to pan; increase to medium-high heat. Cook 4 minutes or until carrots are tender and lightly browned, stirring frequently. Sprinkle with sage.
Yield: 2 servings

Nutritional Info (per serving): 75 calories; 4.4g fat; 0.9g protein; 9g carbs; 2.6g fiber; 5mg cholesterol; 0.3mg iron; 224mg sodium; 35mg calcium

Source: Cooking Light