Print

Sauteed Carrots

Sauteed Carrots
Print Recipe

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!

Ingredients

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

Instructions

  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.

Find it online: https://goingmywayz.com/sauteed-carrots/