Sauteed Carrots

These easy sauteed carrots are cooked in butter and seasoned with salt, freshly ground black pepper, and fresh herbs.

Course Side Dish, side/vegetable

Cuisine American

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Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 81kcal

Author Beth Pierce

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