Sauteed Carrots

This sauteed carrots recipe is so delicious you will be adding them to all your next meals. You get the sweet taste from the carrots and it is balanced with the balsamic when you deglaze them.

In this post we will cover the 5 simple steps on how to saute carrots. Trust me you need to try this recipe!

sauteed carrots

Ingredients

  • Carrots
  • Olive Oil
  • Balsamic vinegar
  • Salt

Equipment

  • Frying pan
  • Spatula
  • Chef knife

How to choose your carrots at the store

When you are buying, look for carrots that are nice and orange in color and are firm. You also want to avoid ones that are black near the tops and limp. Those are indicators that they are not fresh.

Medium-sized carrots that taper at the ends are going to be less tough than bigger carrot as well.

How to saute carrots – 5 Simple Steps

Sauteing carrots is a fast and easy way to make an amazing side for any dinner. The simplicity of sauteing is to cook something that is a hot oil quickly.

When you saute the carrots they cook quickly and that gives them a soft yet firm bite. The flavors from just a few ingredients is amazing!

Follow along and I will show you how to make the best tasting carrots in under 10 minutes!

Wash the carrots

carrots washed on cutting board

You always want to make sure that you wash your carrots first thing! Organic or not they most likely have some chemicals on them from the farm or the transport.

Just wash them off and scrub them a bit under cold running water or you can also use a vegetable wash if you prefer.

Peel carrots

peeled carrots on a cutting board

Peeling your carrots is important for the taste factor. Truth is unpeeled carrots are completely safe to eat as long as you wash them first but some say they are more bitter if you do no peel them.

I recommend, especially for this dish, that you peel them completely and cut the tops and the end off.

Cut up the carrots

carrots julianned on a cutting board

You can cut your carrots whichever way you want but I like to Julianne mine. Julianne (AKA matchstick) cut is when you cut the carrots into strips that are about 1/8th inch thick and 3 inches long.

I find this to help the carrots saute evenly and I like the way the presentation looks too.

You can also slice the carrots into rounds that are 1/8 inches if you prefer. They will cook evenly cut this way as well as long as you keep your slices consistent.

Heat your pan

adding olive oil to the pan

The first thing you want to do once your carrots are cut the way you want is to heat up your pan on medium heat.

Once your pan is hot you want to add your oil. I like to use olive oil myself. Let the oil heat up for a minute until is nice and loose in the pan.

It is important to get them into the pan before the oil smokes, if the oil is smoking then the pan is to hot.

Saute Carrots

sauteing carrots in a pan

Add your carrots to the hot oil making sure you stir them up a little to get the oil on all side of the carrots.

You want to make sure the carrots are all touching the bottom on the pan. If they are all stacked on top of each other they won’t cook evenly.

add salt

Go ahead and sprinkle a pinch of salt other them. Don’t go too heavy with the salt. You can always add more later.

Cook the carrots until they are tender but not mushy.

deglaze with the balsamic

Once they start to brown a little go ahead and deglaze the pan by adding in your balsamic vinegar.

Stir the carrots around picking up all the brown bits that were stuck to the pan and coat them in the balsamic.

Now serve them and enjoy with your main course!

What dish to serve with sauteed carrots

Variations of sauteed carrots

Sauteed carrots and honey

Adding honey to the carrots really brings a unique flavor to the carrot. You want to follow the recipe above but in the end don’t add the balsamic just pull the carrots off the heat and toss them in the honey.

Don’t go crazy a tablespoon of a good honey should be enough.

Sauteed carrots and brown sugar

This a favorite around the holiday season. This really is a sweet version of carrots. You want to follow all the steps in the sauteed carrots but at the end don’t add the balsamic instead add 1 tbsp of butter and 1 tbsp of brown sugar.

sauteed carrots

Sauteed Carrots – 5 Simple Steps

Sauteed Carrots are so easy to make and so delicious. This sauteed carrots recipe will walk you through step-by-step.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: How to saute carrots, sauteed carrots
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 22kcal
Author: Bob

Equipment

  • Chef kife
  • Cutting board
  • Frying Pan

Ingredients

  • 3 Meduim carrots
  • 1 tsp Olive oil extra virgin
  • 1 tsp Balsamic vinegar
  • 1/4 tsp Kosher salt

Instructions

  • Wash the carrots under cold water or using a vegatable spray.
  • Peel the carrots and cut off the tops and ends.
  • Cut up your carrots by slicing them into 3in x 1/4in matchsticks. Start by cutting the carrot in half the long way and then cut those halves in half the long way again.
    Now, cut them in half across in the other direction and then go ahead and slice those peices so that they are 1/4in thick.
  • Heat up your pan on medium heat. Once the pan is hot go ahead and heat up your olive oil.
  • Once the oil is hot add in your carrots; stir them around
    Make sure that all of the carrots are touching bottom of the pan so that they can cook evenly.
  • Sprinkle a pinch of salt evenly over all of the carrots; mix them around and continue ro cook.
  • Once the carrots are tender and starting to brown a little, add in the balsamic vinegar and deglaze the pan.
    Stir everything around coating the carrots in the balsamic and getting the brown bits unstuck from the pan.
  • Serve sauted carrots with your favorite main course and these are sure to make your dinner shine!

Nutrition

Serving: 2g | Calories: 22kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 291mg | Sugar: 1g

2 thoughts on “Sauteed Carrots”

  1. 5 stars
    I made these carrots as directed and i was pleased with h ow they came out. I used a non-stick pan so there was nothing to deglaze but the the flavor was good with the vinegar.

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