This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Bad cooks - and the utter lack of reason in the kitchen - have delayed human development longest and impaired it most."
-Fredrich Nietzche, Philosopher
The little baby carrots are not really baby carrots. They're grown up carrots that are cut to look like baby carrots. They are a little more expensive, but it makes it easier because you don't have to prep them.
Servings: 3 | Serving size: about 1 cup
Cooking Time: 20 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes great leftovers.
|2 lb||baby carrots|
|2 tsp||unsalted butter|
|2 tsp||olive oil|
|3 tsp||dried sage|
|fresh ground black pepper (to taste)|
|2 Tbsp||pure maple syrup|
Place the water in a medium pot fitted with a steamer basket over high heat. Add the carrots and steam for about 10 minutes.
Steam for about 10 minutes.
Place the butter and olive oil in a large non-stick skillet over medium high heat. Add the carrots and cook, tossing frequently. After the carrots begin to turn slightly brown, lower the heat to medium.
Toss and add the sage, salt and pepper. Cook for about 2 minutes. Add the maple syrup, toss and cook for about 1 minute. Serve.
Serving size: about 1 cup
|Calories 103||Calories from Fat 28|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 19g||6%|
|Dietary Fiber 4g||17%|
|Vitamin A 500%||Vitamin C 15%|
|Calcium 6%||Iron 3%|
|Vitamin K 24 mcg||Potassium 494 mg|
|Magnesium 20 mg|