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A bowl of sauteed carrots with parsley

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 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 113kcal
Author Ashley C.


  • 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


  • 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.


Store leftovers in the refrigerator for up to 3 days.


Calories: 113kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 409mg | Potassium: 549mg | Fiber: 5g | Sugar: 8g | Vitamin A: 28505IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 1mg