Sautéed Carrots with Sage

These are ... nice. For a flavor loving eater, they're a little dull. I kept wondering if the recipe was too simple (which could be totally appealing) and, I'd say it is. Adding some curry or garlic, red pepper flakes, a little honey... maybe a sophisticated balsamic would wake them up, but inarguably, they are nice. And easy. And for all-American palates which aren't too attracted to carrots, I'd say these would be swell for that audience. If you're cooking for real foodies, maybe not so sexy. We added a squeeze of orange and added the whole, fresh sage in for the last two minutes and it certainly helped wake them up slightly.

This may be the best cooked carrots I've had (I don't usually like them cooked).  Used multicolored organic carrots.  I love what the browning adds.  We aren't crazy about sage, so I just skipped that part.

I put the sage in with the carrots at the end to crisp it up a bit rather than just sprinkle it on at the end. Delicious.

Great taste and texture. Sage & carrots so good. Diagonal cut give full flavor. MigraineFree!

so good, so easy. great fall side.

I added extra sage. Watch closely at the end so they don't get overly browned. Yum!

I liked the sauteed carrots but not with the fresh sage.

One of our favorite recipes, we make it all the time.

I don't usually like cooked carrots but these were fantastic! So savory with the sage. My husband liked it too, definitely a keeper.

Loved these! Followed the recipe to a T, aside from doubling for our veggie loving family.

I cant say enough about this recipe. Love this and very Weight Watchers friendly. This is only 2 points a serving and full of flavor!

Delicious preparation for carrots - made me want to eat at least twice what I would have with steam carrots! Would be good even without the sage, or with parsley. Definitely will make this again (and again).

This recipe was excellent! I used dried sage instead of fresh, about 3/4 teaspoon. It look about 10 minutes for the carrots to brown, rather than the 4 mentioned in the recipe. I will definitely make again!

These carrots are simple and are perfect for Thanksgiving. They always get rave reviews from both sides of the family. Sub vegetable broth for vegetarian!

Yum! I have made this several times, outstanding flavors!

Excellent - yummy with spring carrots and sage from the garden. The only change I'd make is to saute the fresh sage for a couple of minutes with the carrots rather than adding it after cooking - the flavors will blend better.

Simple but very nice change, to lightly brown the carrots. No small sage leaves available, so subbed chopped. Attractive presentation, served with roasted chicken made to CL's "Provencal au jus" recipe.

Quick, easy, delicious. I made only a single recipe and I actually felt that it could have used a bit more sage. I will be making again and again.

Nice way to do carrots. I agree re the sage. When increasing the recipe increase the sage carefully.

All I have to say is Delicious. This will be a new staple in my recipes. I want to toss out any other carrot recipe I ever had. I was actually disappointed I didn't have a chance for seconds - from now on it will be quadrupled.

These were really good and quite beautiful. The sage was a little overpowering so we didn't eat the sage just enjoyed the aroma while we ate the carrots. Followed the directions exactly.

These were great! I agree with other reviews that they were crisp on the outside and creamy on the inside, and the distinct sage flavor made it feel like fall in my mouth! It was so easy to make, I'll definitely repeat this one often.

This takes carrots to a whole new level! The butter and olive oil combination provides a wonderful crispy taste on the outside, and creamy texture on the inside.