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Sautéed Carrots
This simple method of sautéing carrots with butter, honey, and fresh thyme makes for a simple one-pan side dish that's bursting with flavor.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 238 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 pounds carrots
- 2 Tablespoons olive oil
- 2 Tablespoons salted butter
- 2 teaspoon fresh thyme leaves stalks removed
- 2 Tablespoons honey
Instructions
- Peel the carrots and slice them diagonally into rounds (on the bias). Make sure that the carrot pieces are all the same thickness.
- Heat the olive oil in a large lidded skillet over medium-high heat. Add the carrots, stir to coat them with olive oil and cover. Cook for 4 minutes without stirring, they will start to brown.
- Remove the lid. Add in the butter and continue to sauté uncovered 5-6 minutes, browning all sides of the carrots, stirring occasionally, under tender crisp (or desired doneness). Add in the honey and thyme, and cook for another 2 minutes, stirring to coat.
- Remove from the heat, salt and pepper to taste.
- Serve immediately.
Cup of Yum
Notes
- You can also add a pinch of red pepper flakes for heat
- Adjust the honey amount to your own liking
Nutrition Information
Calories
238kcal
(12%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
202mg
(8%)
Potassium
739mg
(21%)
Fiber
7g
(28%)
Sugar
19g
(38%)
Vitamin A
38111IU
(762%)
Vitamin C
15mg
(17%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 202mg | 8% |
| Potassium | 739mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
| Vitamin A | 38111IU | 762% |
| Vitamin C | 15mg | 17% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.