Go Back
+ servings
sauteed carrots
Print Recipe
5 from 2 votes

Sautéed 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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: How to saute carrots, sauteed carrots
Servings: 2
Calories: 60kcal
Author: Bob


  • Chef kife
  • Cutting board
  • Frying Pan


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


Washing the carrots

  • Wash the carrots under cold water or using a vegatable spray.

Peeling the carrots

  • Peel the carrots and cut off the tops and ends.

Cut the carrots

  • 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 pieces so that they are 1/4" thick.

Prepare to sauté

  • Heat up your pan on medium heat. Once the pan is hot go ahead and heat up your olive oil.

Sauté the carrots

  • Once the oil is hot add in your carrots; stir them around and sauté them.
    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 to 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.


Serving: 2g | Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 354mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15286IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg