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Honey sage carrots
4
If you don’t have honey on hand, brown sugar is a good substitute. You can also use this recipe with butternut or acorn squash.
- Carrots, 3 large, peeled and cut into sticks or half circles (about 2 cups)
- Extra virgin olive oil, 1 tsp(s)
- Honey, 1 tbsp(s)
- Fresh sage, 2 tbsp(s), chopped
- Kosher salt, ¼ tsp(s)
- Black pepper, 1 dash(es), or white pepper
Method
Bring a medium pot of water to a boil while preparing the carrots. Place carrots in the boiling water and cook until tender; drain.
Preheat a medium sauté pan to medium heat or use the same pot you boiled the carrots in. Once warm, add the oil and carrots. Cook for about 1 minute, then add the honey, sage, salt and pepper. Serve warm.
Nutrition facts per serving
Makes 4 servings
Food Groups
|
V
|
0.9 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
0 |
|
Ft
|
0.2 |
|
S
|
0.2 |
Nutrition Facts
| Calories | 48 |
| Total Fat | 1.3 g |
| - Saturated Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 161 mg |
| Total Carbohydrate | 9.6 g |
| - Dietary Fiber | 1.6 g |
| - Total Sugars | 6.9 g |
| -- Added Sugars | 0 g |
| Protein | 0.6 g |
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