Sage carrots with zucchini vegetables

Ingredients for 2 servings:

• 8 carrots
• 1 zucchini
• 6 cocktail tomatoes
• 20 sage leaves
• some parsley
• 50 g butter
• 1 pinch of salt
• 1 pinch of sugar (optional)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

First, wash all the vegetables. Peel and slice the carrots. Cut the zucchini into approximately 2 cm cubes. Halve the tomatoes. Chop the parsley. I left the sage leaves whole. Heat a pan with the butter. Not too much, as butter can burn. Not too little, as the carrots also need to be lightly roasted. Then add the carrots and after 2-3 minutes, add the sage and tomatoes. These can fall apart; they’re more for the flavor. Let everything roast well, stirring frequently. If you like, you can sprinkle in a pinch of sugar to caramelize it. After another 5 minutes, add the zucchini, as it takes less time to cook. Depending on how firm you prefer the vegetables, you can roast them now. I find they’re still crunchy after another 8-10 minutes, which is perfect for us. Then season with parsley and salt. It’s a great side dish for meat or fish, but you can also eat it on its own.