Side Essentials Simple Sautéed Carrots Recipes
SAUTéED CARROTS
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
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
SAUTéED CARROTS - 5 SIMPLE STEPS
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
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
SAUTEED CARROTS
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
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
SAUTEED CARROTS
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
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 :
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- Place the carrots, water, salt, and pepper in a large skillet or saute pan set over medium-high heat. Bring to a boil, then reduce to medium-low, cover, and cook for 7-8 minutes until the carrots are just cooked through.
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