This post may contain Affiliate Links. Please see my Disclaimer for more details.
In 10 minutes, you can have some sweet, tender, and delicious Sauteed Carrots on the dinner table that taste amazing to the pickiest eaters! This dish is 100% gluten-free, so everyone should be able to enjoy it.
Here are a few meal options to serve alongside: Crispy Southern Fried Chicken, Creole Oxtails, Grilled Lamb Chops, Old Fashion Salmon Patties, and Lemon Pepper Glazed Salmon.
Latest Recipe Video:
Jump to:
The great thing about this sauteed carrots recipe is that you can make it year-round since carrots are readily available at the grocery store.
However, every Spring, I like to look for rainbow carrots!
They stand out because the purple, yellow, white, and orange carrots look amazing as a final presentation on a platter. The color variants do not mean they taste different; it has to do with how the carrots are grown.
For my recipe, I do not like to use baby carrots but whole fresh carrots, fresh herbs, salt, black pepper, unsalted butter, and Grade A honey. It's a simple recipe that'll be a big hit!
The cooking technique I learned in culinary school is to steam vegetables in minutes. This technique prevents you from stirring occasionally to keep the carrots from burning and allows you to do something else while the carrots cook. If you're a busy parent looking for a fast side dish for dinner, you've found it.
What does Sautee mean?
The word sautee means "to jump." In sautee, you quickly fry vegetables, meats, and fish in a small amount of oil over medium to high heat. In true chef fashion, that's how we will cook these carrots. All you'll do is shake the pan back and forth to make sure the carrots get great color and cook evenly.
Sauteed Carrots Ingredients
You only need a few ingredients to make these beautiful carrots.
Carrots
For this recipe, you'll need whole fresh carrots if you can buy them in a bag that's already peeled and ready to roll. If not, you'll need one to two bunches of carrots.
Seasonings
I kept this simple, which says a lot; kosher salt and black pepper are all.
Honey
Use Grade A honey. If possible, buy some local honey or one close to your location for the best flavor. Most honeys are a blend of several different batches from different countries. This keeps the cost low, but the health benefits and flavor are superior to local sourcing.
Fresh Herbs
Fresh herbs brighten the dish and add another layer of flavor to the sauteed carrots. I choose only to use fresh rosemary, but other fresh herbs, such as fresh thyme, Italian parsley, mint, and basil, add great flavor.
Unsalted Butter
You'll need butter for flavor and to create a lovely golden brown exterior, as well as oil to prevent the butter from burning.
How to Make Sauteed Carrots
This sauteed carrots recipe works because it's ready in minutes. You only have to peel
Heat a large skillet over medium-high heat. Add butter and oil. Once the butter has melted, add the carrots, salt, black pepper, and rosemary sprig. Shake the pan a few times.
Add the water, cover and cook for 6 minutes, and reduce the heat to medium.
Remove the lid and add the honey. Shake the pan back and forth so the honey coats the carrots evenly. Cook for another 4 minutes, shaking the pan back and forth occasionally, until the carrots are easy to pierce with a small knife. They should be crisp, fork tender, and glossy.
Discard the rosemary sprig. Pour the cooked carrots on a platter, garnish with chopped rosemary, and serve immediately.
Storing Leftovers
Leftover carrots can be stored in an airtight container in the fridge for seven days. I don't recommend freezing them. To reheat, add the carrots to a skillet over medium heat with a tablespoon of oil or butter and cook for 3-5 minutes until the carrots are hot.
Pro Recipe Substitutions, Tips & Tricks
Feel free to adjust this as needed when preparing your sauteed carrot recipe.
- Feel free to use maple syrup or brown sugar instead of honey. You can make it completely plant-based by substituting the butter for vegan butter or using avocado oil.
- I'm not a fan of using olive oil when sauteeing because you need high heat, and olive oil will burn under intense heat for a long time. That's why I'm a big fan of avocado oil; grapeseed and canola work well, too.
- Add some minced garlic or finish the carrots off with a squeeze of lemon or lime juice to add extra flavor.
- If you need help deciding which fresh herbs to buy, I recommend the poultry herbs bundle, which includes fresh thyme, rosemary, and sage. These will enhance the flavors of this simple side dish.
- If you use fresh carrots, do not discard the carrot tops. Wash and dry them and use them for garnish the same way you would fresh parsley.
- Be sure to wash your carrots before cooking them. I like to wash my veggies in a baking soda solution that removes dirt and other impurities. Soak them in the water for 5 minutes, then rinse under cold running water.
FAQs
Here are the top questions readers have about making sauteed carrots at home.
What cooking method is best for carrots?
The best cooking method for carrots depends on the desired outcome. Options range from boiling for softness, roasting for caramelization, steaming for nutrient retention, and glazing for sweetness, each offering a unique texture and flavor profile.
What is the healthiest way to cook carrots?
The healthiest way to cook carrots is by steaming them. This method preserves the most nutrients, including vitamin C and beta-carotene, and minimizes nutrient loss by avoiding direct contact with cooking water. It also maintains its natural flavor and texture.
Do carrots take longer to sauté than onions?
Carrots usually take longer to sauté than onions because they are denser and contain less water. Carrots often take 10-12 minutes, depending on the size of the pieces and the desired level of tenderness. Onions take about 3-5 minutes, depending on their size.
More Side Dishes
If you're looking for more yummy sides, try these out!
- Coconut Rice
- Corn Maque Choux
- Southern Green Beans
- Southern Potato Salad
- Stewed Okra and Tomatoes
- Brown Sugar Roasted Carrots
- Garlic Air-Fryer Asparagus
Before You Begin
To begin, here are the steps I follow to get organized.
Step 1: Read the recipe before you start, and wash and dry your carrots.
Step 2: Measure everything out into individual bowls.
Step 3: Follow the recipe and prepare the best sauteed carrots you've ever made.
Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
📖 Recipe
Sautéed Carrots with Honey
Ingredients
- 2 lbs. whole rainbow carrots washed and peeled
- 2 tablespoons unsalted butter
- 1 tablespoon avocado oil
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 sprig rosemary plus 1 tablespoon chopped for garnish
- 2 tablespoons water
- ¼ cup Grade A honey
Instructions
- Heat a large skillet over medium high heat, add butter and oil, once butter has melted add carrots, salt, black pepper, and rosemary sprig, shake the pan a few times. Add the water, cover with a lid and reduce the heat to medium, cook for 6 minutes.
- Remove the lid and add the honey, shake the pan back and forth so the honey can evenly coat the carrots, cook for another 4 minutes, shake pan back and forth occasionally, until carrots are easy to pierce with a small knife. Carrots should be crisp tender and glossy. Discard the rosemary sprig, and pour on a platter, garnish with chopped rosemary, and serve immediately.
Notes
- Feel free to use maple syrup or brown sugar instead of honey. You can make it completely plant-based by substituting the butter for vegan butter or using avocado oil.
- I'm not a fan of using olive oil when sauteeing because you need high heat, and olive oil will burn under intense heat for a long time. That's why I'm a big fan of avocado oil; grapeseed and canola work well, too.
- Add some minced garlic or finish the carrots off with a squeeze of lemon or lime juice to add extra flavor.
- If you need help deciding which fresh herbs to buy, I recommend the poultry herbs bundle, which includes fresh thyme, rosemary, and sage. These will enhance the flavors of this simple side dish.
- If you use fresh carrots, do not discard the carrot tops. Wash and dry them and use them for garnish the same way you would fresh parsley.
- Be sure to wash your carrots before cooking them. I like to wash my veggies in a baking soda solution that removes dirt and other impurities. Soak them in the water for 5 minutes, then rinse under cold running water.
Leave a Reply