Sauteed Carrots With Carrot Greens or Parsley
Servings:3 servings
Sautéed carrots are a quick and delicious side dish you can have on the table in 15 minutes.
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
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.
Nutrition
Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Fiber: 5g
