Sauteed Carrots

These sautéed 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.

Course Side

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 116kcal

Author Sara Welch

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.

Nutrition