Sautéed Carrots
This recipe for sautéed carrots is a quick, easy side dish fast enough for weeknight dinners but delicious enough for a holiday meal!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 6 servings
Ingredients
- 2 pounds carrots peeled and cut into diagonal, 1/4-inch-thick slices
- ⅓ cup water
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon unsalted butter use coconut oil to make vegan
- 1 tablespoon honey or pure maple syrup optional
- 1 to 2 tablespoons chopped fresh herbs of choice: parsley, dill, and thyme are all delicious
Instructions
- In a large saute pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce the heat to medium low. Cook for 7 to 8 minutes, until the carrots just reach fork tender (don’t let them turn mushy).
- Uncover, add the butter and honey, and stir and cook until the water evaporates (and the coconut oil melts, if using). Remove the pan from the heat.
- Stir in the herbs. Add a finishing sprinkle of salt or pepper to taste. Enjoy hot.
Notes
- TO STORE: Keep the carrots in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Gently rewarm the carrots in a large skillet on the stove over medium-low heat until hot. You can also rewarm them in the microwave.
- TO FREEZE: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6)Calories: 90kcalCarbohydrates: 17gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 5mgPotassium: 484mgFiber: 4gSugar: 10gVitamin A: 25374IUVitamin C: 10mgCalcium: 50mgIron: 1mg
