Best 20 Sauteed Carrots Recipes

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Sauteed carrots are a simple yet delicious side dish that can be enjoyed with a variety of meals. They are quick and easy to make, and they are a great way to add some extra vegetables to your diet. Whether you prefer your carrots tender-crisp or caramelized, there is a sauteed carrot recipe out there to suit your taste. With just a few simple ingredients and a little bit of time, you can create a delicious and healthy side dish that the whole family will enjoy.

Let's cook with our recipes!

SAUTEED CARROTS



Sauteed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

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

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.

SAUTEED CARROTS AND LEEKS



Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 8

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

  • Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

SAUTéED CARROTS AND ZUCCHINI



Sautéed Carrots and Zucchini image

My mother and I came up with this sweet dish. It's one easy way to get everyone to eat their veggies. With only five ingredients, it's fast and simple to make, too.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 5

3 medium carrots, sliced
3 tablespoons butter
3 small zucchini, thinly sliced
1 medium red onion, chopped
2 tablespoons brown sugar

Steps:

  • In a large skillet, saute carrots in butter for 3 minutes. Add the zucchini and onion; saute 6-8 minutes longer or until crisp-tender. Add brown sugar; cook and stir until dissolved.

Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

SAUTEED PARSNIPS AND CARROTS



Sauteed Parsnips and Carrots image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
1 1/2 pounds parsnips, peeled and quartered lengthwise
Kosher salt and freshly ground black pepper
2 pounds thin carrots, peeled and halved lengthwise
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
  • Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY



Sauteed Parsnips and Carrots With Honey and Rosemary image

Good for Thanksgiving, Bon Appetit, Nov. 2007. To add richness, sautee three ounces sliced pancetta until crisp; crumble over dish before serving! Specialty honey available online at chefshop.com

Provided by Oolala

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 lb carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick
1 lb parsnip, peeled, halved lengthwise, cored and cut like the carrots
coarse kosher salt
pepper
2 tablespoons butter
1 tablespoon fresh rosemary, chopped
1 1/2 teaspoons honey, such as heather, chestnut and wildflower

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
  • Sprinkle with salt and pepper to taste.
  • Saute until vegetables are beginning to brown at edges, about 12 minutes.
  • You can do the above a day ahead of serving and cover and chill in refrigerator.
  • Add butter, rosemary, and honey to vegetables.
  • Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
  • Check taste to see if more salt and/or pepper is needed if desired.

SAUTEED BABY CARROTS



Sauteed Baby Carrots image

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

2 tablespoons butter
1 -2 lb baby carrots
2 tablespoons honey
1/4 cup water

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.

HONEY SAUTEED BROCCOLI & CARROTS



Honey Sauteed Broccoli & Carrots image

This is easy to put together and my kids eat it and ask for more. The secret here is to keep it simple.

Provided by Joel6538

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 head broccoli, cut into florets
1 cup of pre-sliced carrot
3 garlic cloves, minced
1/4 cup honey
2 tablespoons water
1 tablespoon olive oil

Steps:

  • In a preheated, non-stick pan over medium heat get the olive oil hot.
  • Add the broccoli and carrots - saute for 3 minutes.
  • Add garlic and saute another 2 minutes.
  • add the water - this steams the broccoli a bit and adds some nice color.
  • After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
  • Turn heat off and add the honey - mix well.
  • Serve immediately.

SAUTEED FENNEL AND CARROTS



Sauteed Fennel and Carrots image

Categories     Vegetable     Side     Sauté     Vegetarian     Fennel     Carrot     Fall     Winter     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

1 fennel bulb (sometimes called anise; about 1 pound)
2 carrots, halved crosswise
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup water
1 tablespoon sugar

Steps:

  • Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks.
  • Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.

SAUTEED ORANGE-GLAZED BABY CARROTS



Sauteed Orange-Glazed Baby Carrots image

Here's a wonderful accompaniment to just about any main dish, whether for a holiday or not. The carrots are sauteed in a sweet orange butter sauce with a unique blend of spices. -Angela Bartow, Cato, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh baby carrots
3 tablespoons butter
3 tablespoons thawed orange juice concentrate
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute carrots in butter for 8 minutes. Stir in the remaining ingredients; cook 2 minutes longer. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.

Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 223mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.

SAUTEED CARROTS WITH ROSEMARY AND LEMON



Sauteed Carrots with Rosemary and Lemon image

Categories     Herb     Vegetable     Side     Sauté     Rosemary     Carrot     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

4 large carrots, peeled, thinly sliced diagonally
2 tablespoons (1/4 stick) unsalted butter
1 garlic clove, pressed
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
1 teaspoon grated lemon peel (yellow part only)
Fresh lemon juice

Steps:

  • Cook carrots in pot of boiling salted water until crisp-tender. Drain. Rinse under cold water and drain. Melt butter in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.

SAUTEED CARROTS



Sauteed Carrots image

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

1-1/2 pounds carrots, cut into 1-inch julienne strips
4 tablespoons olive oil
1/3 cup chicken broth
1/2 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons butter, melted
1 tablespoon lemon juice
1 tablespoon grated lemon zest
1 tablespoon minced fresh parsley

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 CORN, CARROTS, ONION, AND RED BELL PEPPER



Sauteed Corn, Carrots, Onion, and Red Bell Pepper image

Something I invented that could go well with any kind of meat or fish. The taste of basil is very dominant in this recipe. This side dish is easy to make, flavorful, and very pretty to look at!

Provided by for the love of veg

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 cup frozen corn, thawed
2 cups frozen carrots, thawed (the sliced variety)
1 1/2 cups red onions, diced
1 1/2 cups red bell peppers, diced
1 garlic clove, minced
3 teaspoons dried basil
1/2 teaspoon spike seasoning
1/4 teaspoon salt
1/2 teaspoon ground pepper

Steps:

  • Heat oil over medium-high heat in large saucepan.
  • Add onions, garlic, and bell peppers, and sauté until tender.
  • Add corn and carrots (be sure they are thawed)and cook over medium heat, stirring occasionally until heated through.
  • Add salt, pepper, basil, and Spike seasoning and mix well.
  • Simmer for 3-5 minutes more.
  • Note: You can substitute another all-purpose seasoning for Spike.

SAUTEED CARROTS AND RED BELL PEPPERS



Sauteed Carrots and Red Bell Peppers image

Categories     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Bell Pepper     Carrot     Gourmet

Yield Serves 2

Number Of Ingredients 4

1 teaspoon unsalted butter
1 teaspoon olive oil
2 medium carrots, cut diagonally into 1/4-inch-thick slices
1 red bell pepper, cut into 1-inch pieces

Steps:

  • In a non-stick skillet heat butter and oil over moderate heat until foam subsides and cook carrots and bell peppers, stirring, 10 minutes, or until carrots are just tender. Season vegetables with salt and pepper.

SEA BASS POACHED IN A COURT BOUILLON WITH SAUTEED BATONNET OF CARROTS AND ZUCCHINI



Sea Bass Poached in a Court Bouillon with Sauteed Batonnet of Carrots and Zucchini image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 24

1/4 cup minced shallots
1 tablespoon freshly chopped tarragon
1 tablespoon minced garlic
2 cups court bouillon, recipe follows
4 (4-ounce) sea bass fillets, skin removed
Salt and white pepper
4 ounces, 1 stick, cubed, cold unsalted butter
1 tablespoon freshly chopped chervil, plus more for garnish
2 teaspoons olive oil
1 teaspoon butter
1 1/2 cups carrots, cut into batonnet (1/4 by 1/4-inch by 2 1/2 to 3 inches)
1 1/2 cups zucchini, cut into batonnet
2 tablespoons water
2 quarts water
2 cups dry white wine
1/4 cup lemon juice
1 1/2 cups small dice onion
3/4 cup small dice carrots
3/4 cup small dice celery
1/2 cup small dice leeks
1 tablespoon whole black peppercorns
2 bay leaves
3 sprigs fresh thyme
1/2 bunch parsley stems

Steps:

  • Place a 12-inch saute pan on the stove, add the shallots, garlic and court bouillon to the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 5 minutes. Season the sea bass fillets on both sides with the salt and white pepper. Place the fillets in the poaching liquid and cover with a lid, or a buttered round of parchment paper. Cook the fish for 5 to 6 minutes, or until cooked through.
  • Remove the fillets from the poaching liquid using a slotted metal spatula and place on a warm plate loosely covered with aluminum foil. Put the plate in a warm place while you make the sauce. Raise the heat to high and reduce the court bouillon for about 10 minutes, or until reduced to 1/2 cup. Lower the heat, and add the butter to the pan a little at a time. Use a whisk to stir the cold butter into the sauce and season with salt and white pepper. Sprinkle the tarragon and chervil into the sauce and return the fish to the pan. Place the pan over a medium-low heat and warm the fish through, about 1 minute.
  • In a 10-inch saute pan, set over a medium-heat, add the olive oil and 1 teaspoon of butter to the pan. Once the butter has melted, add the carrots to the pan and saute, stirring often for 1 1/2 minutes. Add the zucchini and 2 tablespoons of water to the pan and continue to cook for 2 minutes more. Season the vegetables with salt and white pepper and divide among 4 warmed entree plates. Place a sea bass fillet over the vegetables and divide the sauce among the 4 plates as well. Garnish with chervil.
  • Combine all the ingredients into a 4-quart saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook for 45 minutes. Strain the bouillon and use immediately, or cool and refrigerate for later use. The bouillon may also be frozen and kept for several months.

SAUTEED LEEKS AND CARROTS



Sauteed Leeks and Carrots image

From The Vegetarian 5-Ingredient Gourmet, by Nava Atlas. Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes. We loved this dish.

Provided by Dancer

Categories     Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 tablespoon light olive oil
1/4 cup dry white wine
3 medium leeks, white and palest green parts only, chopped and very well rinsed
4 large carrots, peeled and sliced
1 pinch nutmeg (optional)
salt & freshly ground black pepper

Steps:

  • Heat the oil and wine in a wide skillet.
  • Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.
  • Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden.
  • Stir in the nutmeg, if desired, season with salt and pepper, and serve.

SAUTEED ROSEMARY CARROTS



Sauteed Rosemary Carrots image

This colorful, fresh-tasting side dish is great with chicken and potatoes but would complement just about any meal. My husband and I cook with many different kinds of herbs and have found rosemary to be delightful with carrots.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 pounds carrots, sliced
1 tablespoon olive oil
1 small green pepper, finely chopped
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • In a large skillet, saute carrots in oil until crisp-tender. Add green pepper; saute 5 minutes longer or until vegetables are tender. Stir in the rosemary, salt and pepper.

Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SAUTEED CARROTS



Sauteed Carrots image

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

2 lbs carrots, peeled and sliced
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons dill, chopped (or flat-leaf parsley)

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

SAUTéED BABY CARROTS



Sautéed Baby Carrots image

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

1 lb baby carrots
1 bunch green onions or 2 shallots, chopped
1/8 cup brown sugar
1/4 cup fresh parsley, chopped
2 tablespoons butter
1 tablespoon vegetable oil

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.

CARROTS SAUTéED IN BAY LEAF



Carrots Sautéed in Bay Leaf image

These carrots are easy to make, make variations of, and you control the calories and not to mention they are healthy!

Provided by Tylers Cook

Categories     High Fiber

Time 18m

Yield 1-2 serving(s)

Number Of Ingredients 6

1 cup diagonally sliced carrot
1 tablespoon extra virgin olive oil
6 dried bay leaves or 3 -4 fresh bay leaves
2 tablespoons water
salt (light hand)
cracked black pepper

Steps:

  • Add oil to large non stick skillet. Swirl to coat.
  • Add Bay Leaves to infuse the oil.
  • Add carrots and water.
  • Partially cover the pan and cook for 10 minutes until carrots are almost tender
  • Add salt and pepper to taste, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned.
  • Stir frequently.
  • These directions are so easy, they can be adjusted for time, amount of bay leaves, etc.
  • I have also used with sage and rosemary. All variations are delicious!
  • If you like a softer carrot, cook longer, shorter time for more crunch.

Nutrition Facts : Calories 2049.8, Fat 64, SaturatedFat 15.6, Sodium 227.5, Carbohydrate 462.1, Fiber 161.4, Sugar 6.1, Protein 46.9

SAUTEED CARROTS AND CELERY ROOT (SAUTE DE CAROTTES ET CELERI-RAVE)



Sauteed Carrots and Celery Root (Saute de Carottes et Celeri-Rave) image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

3 medium carrots, sliced
1/2 to 1 cup water
2 teaspoons unsalted butter
1 teaspoon sugar
1/2 large celery root, peeled and cut into 1-inch cubes
Salt and freshly ground black pepper

Steps:

  • In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat. Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender. Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender. Season with the salt and pepper.

Tips:

  • Choose the right carrots: Look for fresh, firm carrots with smooth skin and no blemishes.
  • Wash and peel the carrots: Scrub the carrots under cold water and then peel them with a vegetable peeler.
  • Cut the carrots into uniform pieces: This will help them cook evenly. You can cut them into slices, strips, or cubes, depending on your preference.
  • Heat the oil or butter in a pan: Use a large enough pan so that the carrots can spread out in a single layer. Heat the oil or butter over medium-high heat until it is shimmering.
  • Add the carrots and cook until tender: Stir the carrots occasionally so that they cook evenly. The carrots should be tender but still slightly firm, which usually takes about 5-7 minutes.
  • Season the carrots: Add salt, pepper, and any other desired seasonings to taste. You can also add herbs like thyme, rosemary, or parsley for extra flavor.
  • Serve the carrots immediately: Sautéed carrots are best served hot. You can enjoy them as a side dish or as a main course with a protein of your choice.

Conclusion:

Sautéed carrots are a quick, easy, and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients and a few minutes of cooking time, you can have a healthy and flavorful side dish that will complement any meal. So next time you're looking for a quick and easy recipe, give sautéed carrots a try!

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