Sauteed Carrots Recipe
These sauteed carrots are cooked with scallions, thyme, and garlic for a flavorful side dish that your friends and family will love. It's so easy to make this vegetable dish and you can even prep them ahead of time to make your life that little bit easier!
Servings: 4 people
Ingredients
- 1 pound carrots
- 2 scallions
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons canola oil
- 1 clove garlic minced
- 4 sprigs fresh thyme leaves only
- ½ cup low-sodium chicken broth or stock
- Kosher salt & freshly ground black pepper to taste
Instructions
- Peel, trim, and halve carrots lengthwise; cut ¼-inch diagonally. (Large carrots will need to be quartered lengthwise.) Carrots should be about the same size.1 pound carrots
- Trim scallions and thinly slice the light green and white parts diagonally.2 scallions
- Heat butter and oil in a medium-sized skillet over medium heat.2 tablespoons unsalted butter, 2 tablespoons canola oil
- Add carrots, onions, garlic, thyme leaves, and ½ cup chicken stock.1 clove garlic, 4 sprigs fresh thyme, ½ cup low-sodium chicken broth
- Season with salt and pepper.Kosher salt & freshly ground black pepper
- Reduce heat to lowest temperature, cover and cook 6-8 minutes or until carrots are fork-tender.
- Uncover and cook until liquid is almost gone.
- Taste and, if needed, season with additional salt and pepper.
Notes
- Cut the carrots to similar sizes so that they cook evenly.
- Take care not to overcook the carrots.
- Use an unsalted chicken stock for this recipe, if you use a salted stock, omit the salt.
- Serve immediately.
Nutrition
Calories: 167kcal | Carbohydrates: 12g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 380mg | Potassium: 416mg | Fiber: 3g | Sugar: 6g | Vitamin A: 19227IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg