These simple Sauteed Carrots are one of my go-to veggie recipes to make for my family. They’re ready from start to finish in under 20 minutes—and the end result is tender, naturally sweet carrots. The kids love them! (And so do us parents.)
Sauteed Carrots
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 (which is always!) and both of my girls love them.
They’re mild, 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.
TIP: I like to make extra so I have extras on hand to pack in lunches either in a thermos or to eat at room temperature.
Ingredients You Need
To make this healthy carrot recipe, you just need:
- Carrots (1 pound or about 6 medium)
- Butter or olive oil
- Salt
TIP: I do have some flavor variations at the bottom of the recipe should you want to get more adventurous with flavorings!
Step-by-Step Instructions
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.
What should I serve these with?
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.
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.)
How to Store
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.
Best Tips for Success
- 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.
- Use baby carrots if that’s what you have on hand. They may need a little longer to cook.
- You can cut into sticks and serve these baby-led weaning style. (Or try my Carrot Baby Food.)
- 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.
Related Recipes
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Healthy Carrot Cake Muffins
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10 Best Baby Carrot Recipes
I’d love to hear your thoughts on this recipe, so please comment below with questions or feedback!
Easy Sauteed Carrots
Ingredients
- 1 pound carrots (peeled and sliced into about 1/4-inch thick rounds)
- 2 tablespoons unsalted butter (or olive oil)
- salt
Instructions
- 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.
Notes
- 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.
- 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.
Nutrition
This post was first published May 2018.
Everyone loved! Cooked perfectly. I refilled toddlers plate 6 times. Will make again and again.
These are a big hit in our house! To the base recipe, we had fresh thyme, honey, and sometimes a bit of grated garlic. My somewhat fussy 4 yr old asks for these all the time
Love these!! I saw this recipe after I had already cut my carrots into sticks but still decided to cook them this way. It took maybe a couple minutes longer since the sticks were a little thicker. I used unsalted butter and then sprinkled them with cinnamon and they were a huge hit with my 23 month old.
I’m so glad!
A friend of mine recently told me to make carrots this way and I’m a big fan!! I run the carrots through the food processor to make evenly thin sliced carrots and use butter, minced garlic and salt to season – delicious!! I’m entering the picky eater phase with my toddlers, so I love the variations you recommend and can’t wait to try them with my family!
Awesome!
Your recipes has changed my toddlers eating and in turn made me absolutely love learning to cook!! The spinach banana pancakes were then first thing I made. Haven’t made one I don’t love yet!
I’m so glad to hear that!