These sauteed carrots are fresh carrots cut into slices, simmered until tender, then coated with butter, garlic and herbs. An easy and inexpensive side dish that’s loaded with flavor.
You simply can’t go wrong with carrot side dishes, whether it’s sweet and savory tzimmes, creamy carrot salad, honey glazed carrots, roasted potatoes and carrots, carrot souffle or these simple sauteed carrots.
I always have a bag of carrots in my fridge. They last a long time, are super healthy, and are so versatile. When I need a quick side, I always turn to savory sauteed carrots.
Table of Contents
Sauteed Carrots Ingredients
- Carrots: I typically cut whole carrots into slices for this recipe. You can also cut your carrots into sticks, or use a bag of baby carrots or pre-sliced carrots.
- Butter: Salted or unsalted butter will both work just fine.
- Seasonings: Season your carrots with salt, pepper, garlic and fresh herbs. Some great options for herbs include parsley, dill, chives, thyme or even rosemary.
- Water: The carrots need to simmer in water to get tender. Using water means you’ll have perfectly cooked carrots without running the risk of them burning in the pan as they cook through.
How Do You Make Sauteed Carrots?
Place your sliced carrots in a pan with water, then simmer them until they are just tender. Drain off the water, then add butter, salt and pepper to the pan. Cook the carrots for 4-5 minutes or until they start to brown and caramelize. Add the garlic and herbs, then cook for one more minute and serve.
Tips For The Perfect Dish
- Make sure your carrots are similar in shape and size so that they cook at the same rate.
- Leftover carrots will stay fresh in the refrigerator for up to 3 days in an airtight container. You can reheat your sautéed carrots on the stove over low heat for 5-7 minutes.
- This side dish pairs well with a variety of main course options including honey mustard salmon, slow cooker chicken drumsticks, Monterey chicken, ham with pineapple and slow cooker chicken breast.
- To save on prep time when you’re in a hurry, you can use a bag of pre-cut carrots.
Quick Tip
You can peel and cut your carrots up to one day in advance.
Recipe FAQs
Sautéed carrots are a great choice for a healthy diet. Carrots are rich in nutrients such as Vitamin A, potassium and Vitamin C. Carrots are also low in calories and high in fiber. This recipe does contain butter, so if you’re watching your calories, you may want to reduce the amount of butter by half.
I find the flavor of carrots is intensified when the carrots are able to brown, so I prefer to cook my carrots by sautéing, roasting or grilling them.
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Flavor Variations
While this recipe is fabulous as-is, you can easily customize the flavors to suit your tastes.
- Flavorings: For a sweet side dish, add 1/4 of brown sugar when you add the butter and omit the garlic and herbs. Other flavorings that pair nicely with the garlic and herbs include bacon, shallots, garlic powder, onion powder, chili powder, or even a splash of heavy cream.
- Vegetables: No carrots on hand? This recipe will work with other root veggies such as sweet potatoes, parsnips or even baby beets. You can also do a mix of carrots with other vegetables such as green beans or broccoli. Just be aware that delicate veggies should be added halfway through the simmering time so they don’t get overly soft.
- Toppings: Finish the dish with some toasted sliced almonds, grated parmesan cheese, crumbled feta cheese or fresh green onions.
My whole family loves these sauteed carrots, and I love how easy they are to prepare on busy nights!
More Great Side Dishes
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Sauteed Carrots
Ingredients
- 1 1/2 lbs carrots peeled and cut into 1/2 inch thick slices
- 1 1/2 cups water
- 1/4 cup butter
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic minced
- 1 tablespoon fresh herbs such as parsley, dill or chives
Instructions
- Place the carrots in a large pan and add 1 1/2 cups of water. Bring the carrots to a simmer
- Cook for 8-10 minutes or until carrots are tender. Drain off any excess water.
- Add the butter, salt and pepper to the pan. Stir to coat the carrots.
- Cook for an additional 4-5 minutes, stirring occasionally, until the carrots are caramelized.
- Stir in the garlic and herbs and cook for another minute, then serve.
Notes
- Make sure your carrots are cut into uniformly sized pieces so that they cook at the same rate.
- Leftovers will stay fresh in the refrigerator for up to 3 days in an airtight container. You can reheat your leftover carrots on the stove over low heat for 5-7 minutes.
