SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
20 CARROT RECIPES: PERFECT SAUTEED CARROTS & MORE!
Here are the best sauteed carrots you'll ever have! The perfect easy side dish, they're made with just 3 ingredients and done in 10 minutes.
Provided by Sonja Overhiser
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Peel the carrots and slice them diagonally into rounds (on the bias).
- Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
- Remove the lid, stir, and add the 1/4 teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.
Nutrition Facts : Calories 107 calories, Sugar 5.4 g, Sodium 78.2 mg, Fat 7.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 1.1 g, Cholesterol 0 mg
SAUTéED BABY CARROTS
A couple flips of the pan and these sauteed baby carrots will land right in the plate next to your main dish. These sweet little candied carrots are great served with any kind of meat or fish. Adding a little butter and brown sugar to the carrots almost guarantees the kids will love them. I love sautéing them with long green onions or shallots to give them a little added flavor.
Provided by CrinV
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean and peel the carrots leaving the green leafy tops.
- Par boil the carrots for 5 minutes.
- In a small frying pan sauté onions in the oil and butter for 2 minutes.
- Add carrots and sauté another 2 minutes.
- Sprinkle with brown sugar and cook another minute.
- Plate and sprinkle with chopped parsley.
SAUTEED BABY CARROTS
Make and share this Sauteed Baby Carrots recipe from Food.com.
Provided by Kate in Ontario
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat 1 T butter with water in a large skillet over medium heat.
- Add carrots, cover and cook until softened- about 10 minutes.
- Remove cover and cook, stirring often 5-10 minutes or until golden.
- Add rest of butter and honey and transfer to serving dish.
SAUTEED CARROTS
My aunt passed this recipe down to me. It's requested often by family.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute carrots in oil for 3 minutes. Add the broth and pepper. Cover and cook for 5-6 minutes or until carrots are crisp-tender., Combine the brown sugar, butter, lemon juice and zest; pour over carrots. Cook until sugar is dissolved and liquid is thickened. Sprinkle with parsley.
Nutrition Facts :
SAUTEED CARROTS
This adapated from Barefoot Contessa Family cookbook. This is one of our family favorites and very easy to prepare. Buy fresh carrots with tops.
Provided by TXOLDHAM
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice carrots on the diagonal in about 1/4 inch slices.
- In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook).
- Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
- Add dill or parsley. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 96.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 492.9, Carbohydrate 14.6, Fiber 4.3, Sugar 6.9, Protein 1.5
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- Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
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- Tropical Carrot Smoothie. Carrots are a great source of potassium, fiber, vitamin K1, and more, but they don’t have the type of flavor that lends itself to delicious smoothies.
- Carrot Cake Oatmeal. Putting veggies in your oatmeal may not sound too appealing. However, when those veggies are carrots, and you get to enjoy the rich, sweet flavor of carrot cake for breakfast, that’s another story.
- Carrot Pancakes. If you like the idea of carrot cake for breakfast but aren’t a huge oatmeal fan, try these carrot cake pancakes instead. They’re fluffy, full of wonderful carrot cake spices, and an entirely decadent way to start your day.
- Carrot Cake Waffles. Carrot cake waffles are equally delicious, but they have that crispy on the edges, fluffy in the center texture that makes waffle people swoon.
- Carrot Cake French Toast Sticks. Of all the carrot cake-related breakfast ideas, carrot cake French toast sticks are the ones I like the least. However, my family thinks they’re the best thing since sliced bread, so I had to add them.
- French Grated Carrot Salad with Lemon Dijon Vinaigrette. This tangy salad is more like a carrot coleslaw. To be fair, “French grated carrot salad with lemon Dijon vinaigrette” is quite the mouthful.
- Roasted Carrot Soup. The first thing you’ll notice about roasted carrot soup is its distinctive orange color. After that, the smooth, creamy texture is usually what catches most people’s attention.
- Carrot Muffins. If you like your muffins to have just a hint of crispiness around the edges but plenty of fluffiness and moisture inside, these carrot muffins won’t disappoint.
- Carrot Fries. Carrot fries look similar to sweet potato fries, and if you season them just right, they taste a lot like them, too! They’re crispy and have a delightful paprika kick.
- Glazed Carrots. All you’ll need to make these copycat Cracker Barrel glazed carrots is a package of baby carrots, butter, brown sugar, and just a dash of salt.
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