Easy Sauteed Carrots 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 CARROTS WITH BORAGE



Sauteed Carrots with Borage image

This is how I ate carrots as a child. You can use any type of herbs instead of borage, like parsley or basil.

Provided by Olenka

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 3

Number Of Ingredients 5

1 tablespoon butter
½ pound carrots, sliced
⅓ cup water, or more as needed
salt
2 teaspoons borage leaves, finely chopped

Steps:

  • Melt butter in a pot over low heat. Add carrots and stir they are well coated in butter.
  • Season with salt and add as much water to cover the bottom of the pot by 1/4 inch. Cover and cook until carrots are soft, 20 to 30 minutes. Keep checking to make sure there is always a little water in the pot--add more to avoid burning the carrots. Garnish with borage and serve.

Nutrition Facts : Calories 65.7 calories, Carbohydrate 7.4 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 83.2 mg, Sugar 3.6 g

SIMPLE HONEY GLAZED CARROTS



Simple Honey Glazed Carrots image

Make and share this Simple Honey Glazed Carrots recipe from Food.com.

Provided by AshleyP

Categories     Vegetable

Time 30m

Yield 2 pounds carrots, 4 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs baby carrots
1 1/2 teaspoons salt
4 tablespoons butter
4 tablespoons honey
3 tablespoons packed brown sugar
1/2 lemon, juice of
fresh ground black pepper or chopped parsley, for garnish

Steps:

  • Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
  • In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

BALSAMIC GLAZED CARROTS



Balsamic Glazed Carrots image

Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.

Provided by HARRY WETZEL

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 15m

Yield 4

Number Of Ingredients 4

3 cups baby carrots
1 tablespoon olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon brown sugar

Steps:

  • Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.5 g, Fat 3.5 g, Fiber 2.9 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 80.8 mg, Sugar 8.9 g

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 :

SAUTEED CARROTS



Sauteed Carrots image

This adapated from Barefoot Contessa Family cookbook. This is one of our family favorites and very easy to prepare. Buy fresh carrots with tops.

Provided by TXOLDHAM

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs carrots, peeled and sliced
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons dill, chopped (or flat-leaf parsley)

Steps:

  • Slice carrots on the diagonal in about 1/4 inch slices.
  • In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook).
  • Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
  • Add dill or parsley. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 96.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 492.9, Carbohydrate 14.6, Fiber 4.3, Sugar 6.9, Protein 1.5

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