These simple Sauteed Carrots are one of my go-to veggie recipes to make for my family whenever I need something fast and easy. They’re ready from start to finish in under 20 minutes—and the end result is tender, naturally sweet carrots. The kids love them!
I know that we all feel this pressure to make lots of complicated recipes for our kids, but most of the time, simple is just as good! These Sauteed Carrots are an example of the types of veggie recipe that I make regularly when I’m in a time crunch come dinner time and both of my girls love them.
They’re mild, let the flavors of the carrots shine through, and you can let them cook unattended on the stovetop while you get the rest of a meal ready. This is one of the veggie recipes that I love to make a double batch of so I have extras on hand to pack in lunches either in a thermos or to eat at room temperature.
Ingredients in Sauteed Carrots
To make this healthy carrot recipe, you just need carrots—1 pound or about 6 medium—butter or olive oil, and salt. That’s it! (Though I do have some flavor variations at the bottom of the recipe should you want to get more adventurous.)
How to Make Sauteed Carrots Step-by-Step
Here’s a look at the simple process of making this recipe for healthy sauteed carrots to share with your family. Scroll down to see the full recipe.
- Peel and trim the ends of the carrots. (photo 1)
- Slice into rounds. (photo 2)
- Place a medium skillet over medium heat. Cover and cook. (photo 3)
- Remove the cover and cook, stirring occasionally, to let any excess water evaporate. (photo 4)
TIP: Putting the cover on the pan while the carrots cook traps the steam to both help prevent the carrots from sticking to the pan and resulting in perfectly tender slices.
Can I make this recipe with baby carrots?
Sure! If you want to make this recipe with baby carrots, either slice them into rounds or cut them lengthwise into quarters so they cook just as quickly and evenly as the regular carrots in the recipe shown here.
What kind of pan is best for this recipe?
I make this pan-fried carrots recipe in a large nonstick pan since it cooks them evenly. You could use cast iron or stainless steel if you prefer.
Make it a Meal: Serving Suggestions
These carrots go well with Baked Chicken Tenders, Tofu Nuggets, Salmon Cakes, or really any other protein that your family enjoys. I also love them paired with scrambled eggs and toast for a super simple take on breakfast-for-dinner.
TIP: You can make these carrots ahead of time and serve them whenever needed. Just let them cool slightly and store in an airtight container in the fridge for 3-5 days. Warm for 15-30 seconds in the microwave to serve.
Variation: Sauteed Carrots and Broccoli
To mix things up and use another staple veggie, you can make this recipe with carrots and broccoli. Simply add chopped broccoli florets right to the pan with the carrots. Aim for the same volume of veggies (about 1 pound) so reduce the carrots slightly so they all still cook to tenderness.
Variation: Sauteed Carrots with Honey
Many kids love the combination of carrots and honey and the hit of extra sweetness may be just what your kiddo needs to love this recipe. And all you need to do is to drizzle some honey on at the very end of the recipe. This can be a good option for kids who think they don’t like carrots! (Avoid serving honey to babies under 1 year old though.)
Tips for Making the Best Sauteed Carrots
- To store, let cool and store in an airtight container for 3-5 days. Reheat for about 30 seconds in the microwave or until warm.
- Putting the cover on the pan while the carrots cook traps the steam to both help prevent the carrots from sticking to the pan and resulting in perfectly tender slices.
- Try to slice the carrots to an even thickness of about 1/4-inch thick so they cook at the same rate.
- Make this recipe even more fun by using rainbow carrots. You’ll often see mixed bags that have purple, yellow, and sometimes red carrots in the produce section of your store.
- You can add extra flavor by: Drizzling with honey, sprinkling with cumin or cinnamon, or trading out the butter or olive oil for toasted sesame oil for an Asian spin.
I’d love to hear your thoughts on this recipe, so please comment below with questions or feedback!Print
You can use regular carrots, or make this more fun with a bag of rainbow carrots that come in yellow, purple, red and orange.
- 1 pound carrots, peeled and sliced into rounds
- 2 tablespoons butter or olive oil
- Peel and trim the ends of the carrots.
- Slice into rounds of equal thickness, about 1/4-inch thick.
- Place a medium skillet over medium heat. Melt the butter (or warm the oil). Add the carrots and stir to coat.
- Cook, covered, for 8-10 minutes, or until soft when poked with a fork.
- Remove the cover and cook, stirring occasionally, for an additional 2 minutes to let any excess water evaporate.
- Sprinkle with salt and serve.
To store, let cool and store in an airtight container for 3-5 days. Reheat for about 30 seconds in the microwave or until warm.
Putting the cover on the pan while the carrots cook traps the steam to both help prevent the carrots from sticking to the pan and resulting in perfectly tender slices.
Try to slice the carrots to an even thickness of about 1/4-inch thick. You don’t need to measure, but if they’re all about the same thickness, they’ll cook at the same rate.
Use baby carrots if that’s what you have on hand.
Make this recipe even more fun by using a pound of rainbow carrots. You’ll often see mixed bags that have purple, yellow, and sometimes red carrots in the produce section of your store.