These simple sautéed carrots just might become your new favorite side dish. With a touch of caramelization plus salt and pepper, this good-for-you veggie becomes totally irresistible. And if your carrots have their leafy green tops, you can include those, too! Sautéed carrots are flavorful, just tender enough, and pair well with your favorite entrees.
Sauteed carrots are vegan, gluten-free, and ready in 15 minutes.
You'll Love Sauteed Carrots
Gotta love carrots, right? I mean, they're affordable, nutritious, pretty much always available, and they keep for a while, unlike some vegetables. Carrots are probably my favorite vegetable to eat raw and the one we almost ALWAYS have in the fridge.
But I don't know about you, as much as I love carrots, I'm kind of picky when it comes to cooked carrots.
They're good roasted, but when you think about it, carrots aren't a vegetable most of us usually roast by the pan full. Usually carrots are that pop of orange alongside other root vegetables.
And steamed carrots? No thanks.
Enter, sautéed carrots - the most delicious of all! Sautéing brings out the amazing flavor of a perfectly roasted, caramelized, fork-tender vegetable, but it's faster AND you don't have to turn on the oven.
Paired with mildly sweet and savory shallot, oil, salt, and pepper, this low-maintenance veggie becomes something totally addictive. Seriously, try not to eat the whole batch by yourself!
Whip up this healthy side dish in about 15 minutes, and serve it with your favorite entrees.
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Ingredients
- carrots - look for large, firm carrots with vibrant orange color. Usually, larger carrots will taste sweeter, as they've had more time to grow and develop their natural sugars. If you can find carrots with their leafy tops, make sure the greens look fresh. You can include them in the saute.
- shallot or onion - there's just something about sauteed shallot, but if all you have is onion, that works, too. Try white, yellow, or a sweet onion like vidalia.
- carrot greens and/or parsley - a handful of chopped carrot greens add visual appeal and blend well into the saute. If your carrots don't have their tops, go with parsley instead. See the Variations below for other herbs that pair well with sauteed carrots.
- olive oil - or another mild, cooking oil like avocado or grapeseed
- salt and pepper
See recipe card below for quantities and full recipe.
Tip! If you're including carrot greens, there's a separate section below on how to clean and prepare them.
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How to Saute Carrots
- 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. Use a large spoon to spread the carrots out in a single layer. Contact with the hot pan helps them become tender and caramelized the sugars. Cook undisturbed for about 4 minutes.
- Season with salt and pepper, and give everything a good stir. Spread out in a single layer again (this doesn't have to be perfect).
- Add the chopped greens to the pan. Stirring occasionally, cook for about 5 minutes, or until the shallot and carrots are barely fork-tender and developing color. Taste for seasoning, and serve hot.
How to Cook Carrot Greens
It's not often I come across fresh bunches of carrots with their leafy tops intact, but when I do, I snatch them up. There's so much you can do with carrot greens, including soups, pestos, stir fries, and sautes like this one...
Here are some basic tips for selecting, washing, and sauteing 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.
- Trim and discard the thick part of the stems. Finely chop the frilly parts and thin stems.
- Heat a large skillet or saute pan over medium heat. Add a tablespoon of oil and let it heat up.
- Add the chopped greens and season with salt and pepper. If desired, add a couple of cloves of minced garlic.
- Cook for about 5 minutes, stirring occasionally until the greens are wilted and tender.
- Serve cooked carrot greens as a side dish or incorporate them into other recipes.
Or in the case of today's recipe, add the chopped greens once the shallot and carrots have been in the pan for 5 minutes.
Related: Love carrots? Us too! Check out these recipes:
Storage
Since sautéed carrots are so quick and easy, you'll probably only make as much as you need in the moment. If you do have leftovers, store the carrots in an airtight container in the refrigerator for up to 5 days.
Recipe FAQs
First, don't wash carrots until you're ready to use them. If they have their greens, trim off at the base and use the greens soon in a recipe. Place the carrots in an airtight container, and store in the refrigerator for up to 4 weeks.
No, you don't have to, but it does make them taste sweeter and removes bitterness. It's important to wash carrots very well, as their ridges may hold onto dirt. But whether you decide to peel them or not is personal preference. It's all about taste buds. For people who are sensitive to bitterness, peeling makes carrots much more enjoyable.
No, boiling, steaming, or adding water to the pan isn't necessary for sauteed carrots. For this recipe, as long as the coins aren't cut too thick, 8 to 10 minutes in the pan is enough for the carrots to become barely fork-tender. Avoiding water also allows the outside of the carrots and shallot to caramelize, developing the best flavor.
Top Tip
Slice carrots into coins no more than ¼-inch thick so they cook quickly and evenly.
I hope you love these flavorful sautéed carrots! If you try the recipe be sure to leave a star rating and comment below to let us know!
Recipe
Sauteed Carrots With Carrot Greens or Parsley
Equipment
Ingredients
- 1 pound carrots - see Notes re: carrot greens
- 1 tablespoon oil
- 1 large shallot, diced - or half an onion
- large handful finely chopped carrot greens, thick stems removed - or fresh parsley
- salt and pepper
Instructions
- 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.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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