Low Sodium Maple Sage Carrots
Servings
3Serving size
about 1 cup
COOKING TIME
20 Minutes
This recipe can be multiplied and makes great leftovers.
Ingredients
| 1 quart Water |
| 1 lb Carrots, raw (baby carrots) |
| 1 tsp.. Unsalted butter |
| 1 tsp. Olive oil |
| 1 1/2 tsp. Dried or rubbed sage |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Maple syrup |
Instructions
Place the water in a medium pot fitted with a steamer basket over high heat. Add the carrots and 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.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.