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.
Print
Pin
Rate
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
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Kat
fresh herbs really turn a basic vegetable side into something special. peeling them definitely helps get that bright color for a better dinner plate.
Barbie R
Oh, we love these carrots too and these sound really great. It’s been a while since I have had them sauteed, I like browning them a bit with some honey. Its so yummy.
Melanie E
This is a dish that I really love and can easy eat a few times a week. I do love the sound of your recipe, i haven’t had them with dill or thyme. I normally have them with coriander (cilantro) or parsley.
Beth Pierce
You should try them with dill. They are extra delicious.
Alejandra
Amazing side dish. It’s simple, healthy, and makes a terrific side for any protein. Thanks for this tasty recipe!
Beth Pierce
My pleasure, Alejandra!
Gust
Light, flavorful, and quick to cook. I’ll make these again for sure!
Beth Pierce
So happy that you enjoyed them, Gust!
Catalina
I made these as a quick side and they turned out really good. Soft but not mushy, with great flavor.
Beth Pierce
So glad that you liked them!
Tammy
Such a wonderful and perfectly simple side dish. I love sauteed carrots, and they go with practically everything!
Janie
These sauteed carrots were the perfect side to my baked chicken and rice! So easy to make cause I need the veggies.
Ben
This is really good! I love the simplicity. I’m a big fan of getting in and out of the kitchen. LOL
Terri
Such a great simple side. I made it last night with some baked chicken and potatoes. Yummy!
Beth Pierce
Thank you, Terri! So happy thay you enjoyed it!