Sautéed Carrots
Sautéed Carrots make the perfect easy, flavorful side dish. They're tender, glossy, and naturally sweet with just a handful of ingredients.
Servings: 4 servings
Calories: 106kcal
Ingredients
- 1 pound carrots
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 ½ teaspoons SPG ½ teaspoon of each
- 1 teaspoon brown sugar or maple syrup
- 1 teaspoon fresh herbs
Instructions
- Prep the carrots: Peel and slice about 1 pound of fresh carrots (or halve baby carrots).
- Heat the pan: Place a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon unsalted butter.
- Sauté: Add the carrots and seasoning. Cook for 5–7 minutes, stirring occasionally, until they start to get golden on the edges.
- Steam to finish: Add 1–2 tablespoons of water, cover, and reduce to medium heat. Let them cook 3–5 more minutes, until they are fork tender.
- Add flavor: Uncover and stir in 1 teaspoon brown sugar or maple syrup, plus a splash of orange juice if you like. Let it bubble for 30 seconds to coat the carrots in a light glaze.
- Finish: Sprinkle with fresh herbs, toss well, and taste for seasoning.
Notes
- Make-Ahead Instructions: Store in an airtight container and reheat gently in a sauté pan with a little butter.
- Serving Suggestion: These carrots go with almost everything. From chicken recipes to pork chops, salmon, or vegetarian grain bowls.
Nutrition
Serving: 1serving | Calories: 106kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 79mg | Potassium: 365mg | Fiber: 3g | Sugar: 6g | Vitamin A: 19034IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 0.4mg
