Easy Sauteed Carrots

You can use regular carrots, or make this more fun with a bag of rainbow carrots that come in yellow, purple, red and orange.

Course side

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 97kcal

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.
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.