5 from 27 votes
Sauteed Carrots
Sauteed Carrots are sliced diagonally, cooked gently in water with salt and pepper until tender, then sautéed briefly with butter and olive oil to coat and develop a slight glaze. Fresh parsley adds a bright finishing touch. This method yields carrots that are tender with a subtle buttery flavor and just enough seasoning for a simple vegetable side dish.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Calories:
113 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 1/2 pounds carrot about 4 cups
- 1/4 cup water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon butter unsalted
- 2 teaspoons olive oil
- parsley chopped, for garnish, freshly
Instructions
- Peel the carrots, then cut them diagonally into 1/4-inch slices.
- Place the carrots, water, salt, and pepper in a large skillet or saute pan set over medium-high heat. Bring to a boil, then reduce to medium-low, cover, and cook for 7-8 minutes until the carrots are just cooked through.
- Add the butter and oil and saute for 1 minute, until the water evaporates and the carrots are coated.
- Remove from heat and toss with the parsley. Season with salt and pepper to taste before serving.
Cup of Yum
Notes
- Store leftover sautéed carrots in the refrigerator for up to 3 days.
Nutrition Information
Calories
113kcal
(6%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
8mg
(3%)
Sodium
409mg
(17%)
Potassium
549mg
(12%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
28505IU
(570%)
Vitamin C
10mg
(11%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 113
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 409mg | 17% |
| Potassium | 549mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 28505IU | 570% |
| Vitamin C | 10mg | 11% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.