Tender, sweet, and easy to make on a weeknight, these Sautéed Carrots pair well with any meal.
Ah, yes, sautéed carrots. One of my top veggie go-tos. I can dress them up with a roast, serve them as a Thanksgiving side, or just toss them next to whatever’s for dinner, which is usually what I do. Carrots are cheap, too, and that’s a bonus. When you’re feeding a family of five like I am, you learn to spot a budget win wherever you can. Plus, my kids actually eat them without protest.
Sometimes I’ll mix the carrots with other veggies, like parsnips or broccoli, but most nights I keep it simple with just fresh thyme and chives from the garden. So good, especially with seafood and a crisp Pinot Grigio.
These carrots come out of the skillet a golden orange with caramelized edges that complement their natural sweetness. And if you timed it right, the carrots remain slightly firm but tender. But they’re not just sweet. The simple seasoning of garlic and onion powder adds a warm depth. Optional? Yes. Though after a taste, you’ll agree that they’re required.
Covering the carrots
You’d think that sautéing carrots is simple, and it is. However, I used to just toss the carrots in my pan, stirring like crazy because I thought that’s all it took. I’d end up with half-burnt and sometimes partially raw pieces. Not a good combo. The solution is simple—cover the skillet. Give them a few minutes in the steam bath. Once they’re tender, take the lid off (you don’t want mushy carrots) and then stir them around so they caramelize. That’s it!
How do I store leftovers?
These carrots are great as leftovers and stay fresh in an airtight container in the fridge for up to 4 days. Reheat them in your skillet over medium heat, drizzled with olive oil. You could microwave them, but the texture won’t be the same.
Serving suggestions
Like I said, these carrots go with pretty much anything. On weeknights, I’ll serve it alongside Pan-Fried Cube Steak or easy homemade Fish Sticks. If you’re feeling fancy Grilled Lobster Tail is a delicious pairing. But if you want to go all out, Seared Scallops Beurre Blanc and Pesto Pea Purée is four-star fantastic. Plus, it only takes 20 minutes to make.
Sautéed Carrots
Ingredients
- 2 tablespoons olive oil
- 1 pound carrots peeled and sliced diagonally into 1/4-inch thick rounds
- Kosher salt to taste
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon onion powder optional
- Chopped fresh thyme, chives, or parsley for optional garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced carrots and cover the skillet. Let them cook for 4 minutes without stirring.
- Remove the cover, then sprinkle in the salt, black pepper, garlic powder, and onion powder if using. Stir the carrots.
- Continue sautéing for another 3-6 minutes until the carrots are tender and slightly caramelized. If using, garnish with the fresh herbs just before serving.
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