Glazed Carrots with Sage


2 tablespoons olive oil
1-1/2 pounds carrots, peeled and cut diagonally into 1 inch pieces
1/2 of a small onion, thinly sliced
10 to 12 fresh sage leaves, roughly chopped
salt and pepper
1/2 cup dry white wine
1/2 cup vegetable stock

Cooking Instructions

Heat the oil in a skillet over medium heat. Add the carrots, onion, and sage and cook, stirring frequently, until the onions begin to brown (about 8 minutes). Season with a touch of salt and pepper, add the wine and the vegetable stock, and bring to a simmer. Cover the skillet and cook for about 12 minutes or until the carrots are tender (if necessary, add more stock or water as they cook to prevent scorching).

Uncover the skillet and simmer off enough remaining liquid so that the carrots are coated in a nice, moist glaze. Check for seasonings, adding more salt and pepper if needed, and serve.

Makes 4 to 6 servings

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