Sautéed Carrots

Name: Sautéed Carrots
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 pounds carrots (peeled and cut into diagonal, 1/4-inch-thick slices); ⅓ cup water; 1 teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 tablespoon unsalted butter (use coconut oil to make vegan); 1 tablespoon honey or pure maple syrup (optional); 1 to 2 tablespoons chopped fresh herbs of choice: ( parsley, dill, and thyme are all delicious)

This recipe for sautéed carrots is a quick, easy side dish fast enough for weeknight dinners but delicious enough for a holiday meal!

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy ⭐ 4.8 (51) 👁️ 2 views

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Foto: Well Plated

Ingredients

6 servings

2 pounds carrots (peeled and cut into diagonal, 1/4-inch-thick slices)
⅓ cup water
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon unsalted butter (use coconut oil to make vegan)
1 tablespoon honey or pure maple syrup (optional)
1 to 2 tablespoons chopped fresh herbs of choice: ( parsley, dill, and thyme are all delicious)

Steps

In a large saute pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce the heat to medium low. Cook for 7 to 8 minutes, until the carrots just reach fork tender (don’t let them turn mushy).
Uncover, add the butter and honey, and stir and cook until the water evaporates (and the coconut oil melts, if using). Remove the pan from the heat.
Stir in the herbs. Add a finishing sprinkle of salt or pepper to taste. Enjoy hot.