Easy Sauteed Carrots

These simple Sauteed Carrots are one of my go-to veggie recipes to make for my family. They're ready from in under 20 minutes from start to finish, and the end result is tender, naturally sweet carrots.

Course side

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 97kcal

Author Amy Palanjian

Ingredients

1 pound carrots
2 tablespoons unsalted butter (or olive oil)
¼-½ teaspoon salt (optional)
1-2 teaspoons honey (optional)

US Customary - Metric

Instructions

Peel and trim the ends of the carrots.
Slice into rounds of equal thickness, about ¼ 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 and honey, if using. Serve warm.

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, preventing the carrots from sticking to the pan and resulting in perfectly tender slices.
Try to slice the carrots to an even thickness so they 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 another flavor spin.

Nutrition