Carrots with Sage

I prefer cooked carrots over raw carrots - so does our girls.  You matter how you cook them - plain, honey, honey mustard, spiced - I love them.  Carrots with Sage is a savory rendition of the cooked carrot.  Simple and quick, this version will definitely be repeated in our house.  

Carrots with Sage

Serve 6

1 tablespoon olive oil

8 carrots, diagonally sliced

1/4 cup water, divided

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon chopped fresh sage leaves

Heat a nonstick skillet over medium high heat.  Add oil.  Add carrots and 2 tablespoons water.   Saute for 2-3 minutes.  Add remaining water and partially cover pan.  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.