Sauteed Carrots With Carrot Greens or Parsley

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Sautéed carrots are a quick and delicious side dish you can have on the table in 15 minutes.

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Servings: 3 servings

Calories: 100 kcal

Course: Side Dish

Cuisine: American

1 pound carrot see Notes re: carrot greens
1 tablespoon neutral cooking oil generic cooking oil
1 large shallot or half an onion, diced
large handful carrot greens or fresh parsley, finely chopped, thick stems removed
salt
black pepper

Cup of Yum

If using carrot greens, see Notes below for cleaning/prep tips. Wash, peel, and trim the carrots. Slice on the diagonal into coins about ¼-inch thick.
Preheat a large skillet or saute pan over medium heat. Add a tablespoon of oil and let it get hot.
Add the carrots and shallot to the pan, and spread carrots in a single layer to maximize contact with the hot pan. Cook undisturbed for 4 to 5 minutes or until the undersides deepen in color.
Season with a pinch of salt and pepper, and give everything a good stir. Add the chopped carrot greens (or parsley). Stirring occasionally, cook for about 5 minutes or until the shallot and carrots are beginning to caramelize and are barely fork-tender. Taste and adjust seasonings, and serve hot.

Preparing Carrot Greens
Select vibrant, fresh-looking carrots and carrot greens. Look for leaves that are bright green and free from brown or yellow spots. Trim the greens from the carrots and rinse well to remove dirt, then pat dry. Trim and discard the thick part of the stems. Finely chop the frilly parts and thin stems, and include as much as you like in the recipe.
Store leftover sauteed carrots in an airtight container in the refrigerator for up to 5 days.

Calories 100kcal (5%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 4g (6%) Fiber 5g (20%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

% Daily Value*

* Percent Daily Values are based on a 2,000 calorie diet.