Fresh Sage Carrots

I made these fresh sage carrots for a vegetable last night.  My kids said the fresh carrots tasted good which was a surprise since they usually put cooked carrots at the end of the list of favorite vegetables.  This vegetable you can make up ahead of time since you blanch the carrots first and saute then at the last minute if you are entertaining.  By saute the carrots at the last minute before they are eaten they will remain crisp and flavorful.  I was inspired to make these carrots by picture in Cooking Lights November 2009 issue but lost the recipe so I made it up.  I hope you like it as much as my family did.

Serves:  6

4 large carrots peeled and sliced
5 fresh sage leaves chopped
2 tablespoons olive oil
1 teaspoon sea salt divided
Fresh black pepper

Wash, peel and slice carrots on a cutting board (if you have small children you can slice the carrots in half length wise and then slice the carrots).  Chop the fresh sage leave removing any additional stem.  In a large pot cook the sliced carrots in 1/2 teaspoon salted boiling water for 4 minutes.  Strain the hot water from the carrots and then place the carrots in a cold water bath (a cold water bath is a bowl filled with ice water).  Soak the carrots in the cold water for 4 minutes and then drain.  Pat the carrots dry on a paper towel removing all the extra water.  Saute the carrots in 2 tablespoons of hot olive oil for 3 minutes.  Season with the fresh sage, 1/2 teaspoons salt and fresh ground pepper.  If you want to serve the carrots latter just refrigerate the carrots after the ice bath until you are ready to eat.  Then saute the carrots when you are just about to sit down for dinner.  This will ensure your carrots are hot and crunchy and not mushy.

Sauteing the Carrots with Fresh Sage in Olive Oil