These easy sauteed carrots are cooked in butter and seasoned with salt, freshly ground black pepper, and fresh herbs.
We love these carrots! These tasty carrots are so quick and easy to make that even the novice chef can master them. I love to serve them with smothered pork chops, chicken schnitzel, and oven-baked beef brisket.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Carrots: Use prepackaged, whole fresh carrots, or rainbow carrots (varieties of different colors). I peel the prepackaged and whole fresh ones to bring out the bright orange color.
- Butter: Unsalted or salted. If using salted butter, go easy on the added salt.
- Herbs: Fresh herbs are the way to go here. Think dill, thyme, parsley, mint, or rosemary.
How Do You Saute Carrots
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Peel and cut the carrots into ⅛- to ¼-inch rounds.
- Heat the olive oil and melt the butter in a skillet over medium heat.
- Add the carrots and cover the skillet. Cook for about 8 minutes, stirring once or twice.
- Remove the lid and cook for 4-5 minutes or until the carrots are tender.
- Add a bit more butter, season with salt and freshly ground black pepper, and sprinkle with fresh herbs.
Preparations Tips
- There is no need to parboil the carrots. Slice them thin, then cover the skillet to soften them.
- If you like a lot of flavor, add a couple of pinches of cayenne pepper or Creole seasoning. It will not add heat; it will add flavor.
- Make Ahead Instructions: You can make these up to 3 days before, but refrain from adding the fresh herbs. Store them in an airtight container in the fridge. Reheat on the stovetop over low heat and sprinkle on the fresh herbs.
More Carrot Recipes
Sauteed Carrots
These easy sauteed carrots are cooked in butter and seasoned with salt, freshly ground black pepper, and fresh herbs.
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Servings: 4 servings
Calories: 81kcal
Ingredients
- 1 lb carrots, peeled and sliced ⅛-¼ inch thick rounds
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- salt to taste
- freshly ground black pepper to taste
- fresh dill or thyme
Instructions
- Heat the olive oil and melt 1 tablespoon butter in a skillet over medium heat.
- Add the carrots and cover the skillet. Cook for 7-8 minutes stirring a couple of times.
- Remove the lid and cook for 4-5 nminutes or until the carrots are tender.
- Add the remaining butter, season with salt and freshly ground black pepper, and sprinkle with fresh herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
Calories: 81kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1mg | Potassium: 2mg | Sugar: 0.01g | Vitamin A: 175IU | Calcium: 2mg | Iron: 0.02mg
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Jerry G
This sautéed carrots recipe was so fresh and flavorful. I love how a few basic ingredients and a little technique can turn ordinary carrots into something vibrant and delicious. Thanks for sharing such an easy, wholesome recipe.
May Palacpac
I would definitely snack on carrots! I love them. This is a simple, yet delicious dish to make
Lisa
I never thought I would like sauteed carrots until I made this the other day and they were so good. I made a batch to go inside my crockpot and a batch to go with my baked chicken and the kids ate them all.
Beth Pierce
Spo happy that they liked them!
Bedabrata Chakraborty
Lovely easy recipe and I am going to make this soon since it is all vegetarian. I would probably add coriander since those are in season now.
Eliz
I love carrots and use them in my cooking all the time. I love the bright orange color and the versatility carrots offer in so many healthy recipes.
I love the simplicity of your recipe because it is super easy to make and delicious as well. Personally, I would cook it up for half the recommended time to maintain the crunchiness and could eat this every day. Yum!
Sonia Seivwright
I often cook carrots midweek when time’s tight. The sautéed method with butter, garlic, and a touch of brown sugar feels simple, friendly, and ideal alongside chicken or roast dinners.
Jas
Simple and delicious side dish! Golden sautéed carrots with just the right seasoning, bringing out their natural sweetness.