Maple Sage Carrots



Serving size

about 1 cup
20 Minutes

This recipe can be multiplied and makes great leftovers.

Maple Sage Carrots


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
1/4 tsp. Salt
1 to taste Black pepper
1 Tbsp. 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.

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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GERD / Acid Reflux

No specific GERD triggers.


This recpie is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

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.

"Bad cooks - and the utter lack of reason in the kitchen - have delayed human development longest and impaired it most."

Fredrich Nietzche, Philosopher