Sauteed Carrots

With just 5 ingredients, these Sautéed Carrots make a quick and easy vegetable side dish. They're ready in just 20 minutes and the perfect side for nearly any dinner, especially fish, chicken or beef.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 113kcal

Author Ashley C.

Ingredients

1 1/2 pounds carrots about 4 cups
1/4 cup water
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
2 teaspoons olive oil
Freshly parsley chopped, for garnish

Instructions

Peel the carrots, then cut them diagonally into 1/4-inch slices.
Place the carrots, water, salt, and pepper in a large skillet or saute pan set over medium-high heat. Bring to a boil, then reduce to medium-low, cover, and cook for 7-8 minutes until the carrots are just cooked through.
Add the butter and oil and saute for 1 minute, until the water evaporates and the carrots are coated.
Remove from heat and toss with the parsley. Season with salt and pepper to taste before serving.

Notes

Store leftovers in the refrigerator for up to 3 days.

Nutrition