Sautéed Carrots 5 Simple Steps Recipes

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SAUTéED CARROTS - 5 SIMPLE STEPS



Sautéed Carrots - 5 Simple Steps image

Sauteed Carrots are so easy to make and so delicious. This sauteed carrots recipe will walk you through step-by-step.

Provided by Bob

Categories     Side Dish

Time 15m

Number Of Ingredients 4

3 carrots
1 tsp Olive oil (extra virgin)
1 tsp Balsamic vinegar
1/4 tsp Kosher salt

Steps:

  • Wash the carrots under cold water or using a vegatable spray.
  • Peel the carrots and cut off the tops and ends.
  • Cut up your carrots by slicing them into 3in x 1/4in matchsticks. Start by cutting the carrot in half the long way and then cut those halves in half the long way again.
  • Now, cut them in half across in the other direction and then go ahead and slice those pieces so that they are 1/4" thick.
  • Heat up your pan on medium heat. Once the pan is hot go ahead and heat up your olive oil.
  • Once the oil is hot add in your carrots; stir them around and sauté them.Make sure that all of the carrots are touching bottom of the pan so that they can cook evenly.
  • Sprinkle a pinch of salt evenly over all of the carrots; mix them around and continue to cook.
  • Once the carrots are tender and starting to brown a little, add in the balsamic vinegar and deglaze the pan. Stir everything around coating the carrots in the balsamic and getting the brown bits unstuck from the pan.

Nutrition Facts : ServingSize 2 g, Calories 60 kcal, Carbohydrate 9 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 354 mg, Fiber 3 g, Sugar 5 g

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



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 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

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