Sautéed Carrots

Why You’ll Love This Recipe

This recipe transforms everyday carrots into something special with just a few ingredients and minimal effort. The carrots become tender yet slightly crisp, with a rich, buttery flavor and subtle seasoning. Whether you’re serving them with a weeknight dinner or a holiday spread, sautéed carrots are always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

carrots, peeled and sliced into rounds or diagonals
butter or olive oil
salt
black pepper
fresh parsley or thyme (optional, for garnish)
honey or maple syrup (optional, for a touch of sweetness)
garlic (optional, for added flavor)

Directions

1. Heat butter or olive oil in a large skillet over medium heat.
2. Add sliced carrots in a single layer. Cook undisturbed for 2-3 minutes to develop light browning.
3. Stir and continue cooking for 6-8 more minutes, stirring occasionally, until carrots are tender but still slightly crisp.
4. Season with salt and pepper to taste.
5. Optional: stir in garlic during the last minute of cooking, or drizzle with honey/maple syrup for a sweeter version.
6. Garnish with fresh parsley or thyme before serving.

Servings and timing

This recipe serves 4 and takes about 15 to 20 minutes from start to finish.

Variations

• Sweet Glazed Carrots: Add a tablespoon of honey or maple syrup during the last few minutes of cooking.
• Garlic Herb Carrots: Sauté with garlic and finish with fresh thyme or rosemary.
• Spicy Carrots: Add a pinch of red pepper flakes or a dash of cayenne.
• Lemon Zest Finish: Add a bit of lemon zest and juice for a fresh, bright flavor.
• Butter-Free Version: Use olive oil for a dairy-free or vegan option.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat or microwave in short intervals until heated through. Add a small splash of water or butter if needed to refresh the texture.

FAQs

Can I use baby carrots?

Yes, baby carrots work well—just slice them in half lengthwise for quicker, more even cooking.

Should I peel the carrots?

Peeling is optional. If your carrots are young and tender, a good scrub will suffice. Older carrots may benefit from peeling.

Can I cook them ahead of time?

Yes, sautéed carrots can be made ahead and reheated just before serving.

How do I know when the carrots are done?

They should be tender when pierced with a fork but still have a slight bite. Avoid overcooking to prevent mushiness.

What herbs go well with carrots?

Parsley, thyme, rosemary, dill, and chives all complement carrots nicely.

Can I add onions?

Absolutely. Sauté thinly sliced onions with the carrots for added flavor.

How do I make the carrots extra soft?

Cover the skillet with a lid and lower the heat to steam the carrots slightly during the cooking process.

Can I roast instead of sauté?

Yes, roasted carrots offer a different texture and flavor. Just toss with oil and seasonings, then bake at 400°F for 20–25 minutes.

What type of skillet should I use?

A nonstick or stainless steel skillet both work well. Just ensure it’s large enough to cook the carrots in a single layer.

Are sautéed carrots healthy?

Yes, they are a healthy side option, especially when cooked in olive oil and seasoned simply. Carrots are rich in vitamins and antioxidants.

Conclusion

Sautéed Carrots are a quick, easy, and delicious side dish that showcases the natural flavor of this versatile vegetable. With just a few ingredients and simple steps, you can create a dish that complements almost any meal, from weeknight dinners to holiday feasts.

Sautéed Carrots

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Sautéed Carrots are a quick, flavorful side dish that highlights the natural sweetness of carrots. Lightly caramelized in butter or oil and seasoned simply, they make a versatile addition to any meal.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Sautéed
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 1 lb carrots, peeled and sliced into rounds or diagonals
• 1 tbsp butter or olive oil
• Salt to taste
• Black pepper to taste
• 1 clove garlic, minced (optional)
• 1 tsp honey or maple syrup (optional)
• 1 tbsp fresh parsley or thyme, chopped (optional, for garnish)

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Instructions

1. Heat butter or olive oil in a large skillet over medium heat.
2. Add sliced carrots in a single layer. Cook undisturbed for 2–3 minutes to lightly brown.
3. Stir and continue cooking for 6–8 more minutes, stirring occasionally, until carrots are tender but slightly crisp.
4. Season with salt and pepper to taste.
5. Optional: Stir in garlic during the last minute of cooking, or drizzle with honey or maple syrup for added sweetness.
6. Garnish with fresh parsley or thyme before serving.

Notes

• Use baby carrots cut in half for a shortcut.
• For extra softness, cover the pan with a lid during cooking.
• Lemon zest or a splash of lemon juice adds a fresh, bright flavor.
• Add thinly sliced onions for a flavor boost.
• Swap butter for olive oil to make it vegan.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 90
• Sugar: 6g
• Sodium: 180mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 8mg