Carrot Saute Recipes

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SAUTéED CARROTS - 5 SIMPLE STEPS



Sautéed Carrots - 5 Simple Steps image

Sauteed Carrots are so easy to make and so delicious. This sauteed carrots recipe will walk you through step-by-step.

Provided by Bob

Categories     Side Dish

Time 15m

Number Of Ingredients 4

3 carrots
1 tsp Olive oil (extra virgin)
1 tsp Balsamic vinegar
1/4 tsp Kosher salt

Steps:

  • Wash the carrots under cold water or using a vegatable spray.
  • Peel the carrots and cut off the tops and ends.
  • Cut up your carrots by slicing them into 3in x 1/4in matchsticks. Start by cutting the carrot in half the long way and then cut those halves in half the long way again.
  • Now, cut them in half across in the other direction and then go ahead and slice those pieces so that they are 1/4" thick.
  • Heat up your pan on medium heat. Once the pan is hot go ahead and heat up your olive oil.
  • Once the oil is hot add in your carrots; stir them around and sauté them.Make sure that all of the carrots are touching bottom of the pan so that they can cook evenly.
  • Sprinkle a pinch of salt evenly over all of the carrots; mix them around and continue to cook.
  • Once the carrots are tender and starting to brown a little, add in the balsamic vinegar and deglaze the pan. Stir everything around coating the carrots in the balsamic and getting the brown bits unstuck from the pan.

Nutrition Facts : ServingSize 2 g, Calories 60 kcal, Carbohydrate 9 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 354 mg, Fiber 3 g, Sugar 5 g

SAUTéED CARROTS



Sautéed Carrots image

How to cook perfect Sautéed Carrots. This quick and healthy side dish is fast enough for weeknight dinners but tastes special enough for company!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 20m

Number Of Ingredients 7

2 pounds carrots (peeled and cut into diagonal, 1/4-inch-thick slices)
1/3 cup water
1 teaspoon kosher salt
1/4 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)

Steps:

  • 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.

Nutrition Facts : ServingSize 1 (of 6), Calories 90 kcal, Carbohydrate 17 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Fiber 4 g, Sugar 10 g

SAUTEED BABY CARROTS



Sauteed Baby Carrots image

Make and share this Sauteed Baby Carrots recipe from Food.com.

Provided by Kate in Ontario

Categories     Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 4

2 tablespoons butter
1 -2 lb baby carrots
2 tablespoons honey
1/4 cup water

Steps:

  • Heat 1 T butter with water in a large skillet over medium heat.
  • Add carrots, cover and cook until softened- about 10 minutes.
  • Remove cover and cook, stirring often 5-10 minutes or until golden.
  • Add rest of butter and honey and transfer to serving dish.

SAUTEED CARROTS AND LEEKS



Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 8

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

  • Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

SAUTEED CABBAGE AND CARROTS



Sauteed Cabbage and Carrots image

Cabbage and Carrots are sauteed with fragrant ginger and garlic. This is usually served as a side dish to stews in Guyana and the Caribbean.

Provided by Jehancancook

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 head cabbage, finely shredded
1 carrot, shredded
2 garlic cloves, crushed
1/2 medium onion, finely chopped
1/2 teaspoon fresh ginger, crushed
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon white vinegar
1 tablespoon canola oil

Steps:

  • Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
  • Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

Nutrition Facts : Calories 73.8, Fat 3.7, SaturatedFat 0.3, Sodium 322.5, Carbohydrate 9.9, Fiber 3.5, Sugar 5, Protein 1.9

SAUTEED CARROTS



Sauteed Carrots image

My aunt passed this recipe down to me. It's requested often by family.-Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4-5 servings.

Number Of Ingredients 9

1-1/2 pounds carrots, cut into 1-inch julienne strips
4 tablespoons olive oil
1/3 cup chicken broth
1/2 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons butter, melted
1 tablespoon lemon juice
1 tablespoon grated lemon zest
1 tablespoon minced fresh parsley

Steps:

  • In a large skillet, saute carrots in oil for 3 minutes. Add the broth and pepper. Cover and cook for 5-6 minutes or until carrots are crisp-tender., Combine the brown sugar, butter, lemon juice and zest; pour over carrots. Cook until sugar is dissolved and liquid is thickened. Sprinkle with parsley.

Nutrition Facts :

CARROT SAUTE



Carrot Saute image

A simple side dish is all you need to accompany the Basil Walnut Fish Fillets. You can substitute julienned zucchini or yellow squash for the carrots...just reduce the cooking time slightly.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

3 cups julienned carrots
1 tablespoon vegetable oil
1/2 cup sliced green onions
1 tablespoon lemon juice
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic salt
Dash pepper

Steps:

  • In a large skillet, saute carrots in oil for 3 minutes. Add onions; cook 4-5 minutes longer or until crisp-tender. Stir in lemon juice, Italian seasoning, garlic salt and pepper.

Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein.

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