Sauteed Carrots

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Get ready to add a pop of color and flavor to your dinner table with Sauteed Carrots by none other than the culinary guru herself, Ina Garten from Food Network. This simple yet sensational recipe is a testament to the power of good ingredients and a little bit of culinary finesse.

With just a few humble carrots, some pantry staples, and a hot skillet, you can create a side dish that steals the spotlight. Ina’s tip to keep your carrot “coins” consistent in size is key – this ensures even cooking and maximum flavor in every bite. And don’t worry if you’re not a master chef – even if your knife skills aren’t top-notch, a little extra care in chopping will go a long way.

What makes this dish truly special is its versatility. Whether you’re serving up a weeknight dinner for the family or hosting a fancy dinner party, Sauteed Carrots are always a hit. Plus, they’re incredibly portable, making them perfect for potlucks, picnics, or any occasion where you need a delicious side dish on the go.

But perhaps the best part about Sauteed Carrots is their universal appeal. Adults love them for their vibrant color and sweet, caramelized flavor, while kids can’t resist their natural sweetness and satisfying crunch. It’s a win-win for everyone at the table!

So why wait? Whip up a batch of Ina Garten’s Sauteed Carrots tonight and watch as they disappear in record time. With their simplicity, versatility, and downright deliciousness, they’re sure to become a staple in your recipe repertoire.

Looking for more side dishes? Try some of these top recipes:


Sauteed Carrots

Sauteed Carrots

Sauteed Carrots by Food Networks, Ina Garten. Try to keep the size of your carrot “coins” as consistent as possible so they cook at about the same rate; err on the smaller size if you have to.

Want a delicious, nutritious side dish for dinner that is quick and easy to prepare, extremely portable, and can be made ahead or at the last minute? Oh, it’s also colorful and aromatic and well received by adults and kids alike!


Units Scale
  • 2 pounds carrots
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley


  1. Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots.
  2. 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.
  3. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter.
  4. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
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