Go Back
–+ servings

Sautéed Carrots

Quick stovetop carrots cooked until just tender, then finished with butter, optional honey or maple syrup, and fresh herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 2 pounds carrots peeled and cut diagonally into 1/4-inch-thick slices
  • 1/3 cup water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter use coconut oil to make vegan
  • 1 tablespoon honey or pure maple syrup optional
  • 1 to 2 tablespoons fresh herbs of choice chopped; parsley, dill, and thyme are suggested

Instructions
 

  • In a large sauté pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce heat to medium-low. Cook for 7 to 8 minutes, until the carrots just reach fork tender; do not let them turn mushy.
  • Uncover, add the butter and honey, and stir and cook until the water evaporates and the butter melts. Remove the pan from the heat.
  • Stir in the herbs. Add a finishing sprinkle of salt or pepper to taste. Serve hot.

Notes

Storage: refrigerate in an airtight container up to 5 days. Reheat gently in a skillet over medium-low or in the microwave. Freeze in an airtight freezer-safe container up to 3 months; thaw overnight in the refrigerator before reheating.
Keyword sides-vegetables
Tried this recipe?Let us know how it was!