Sauteed Carrots
This recipe for sauteed carrots cooks the carrots in broth until they are tender, but still hold their shape. They are buttery, sweet and delicious, making them a perfect side dish.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 6 1x
Ingredients
Scale
- 2 lbs carrots, peeled
- 1 1/2 Tablespoons butter, divided
- salt, ground black pepper
- 1/3 – 1/2 cup chicken broth or vegetable broth
- 2–4 garlic cloves
- 1/2 – 1 Tablespoon lemon juice
- 1 Tablespoon honey
- fresh parsley (or other fresh herbs, like green onions, chives, thyme, rosemary, etc.)
Instructions
- Peel the carrots and cut in half or quarters, depending on their size. The important thing is to have them approximately the same thickness.
- Melt 3/4 of a Tablespoon of butter in a deep skillet. Add the carrots, season with salt and ground black pepper to taste. Cover and cook for 2-3 minutes. The carrots will exude some liquid. When all the liquid evaporates, pour in the broth. Add a few garlic cloves.
- Cover the skillet again, reduce the heat to a simmer and cook until the carrots are almost cooked through but still hold their shape. Increase the heat, add the lemon juice and honey. Add another 3/4 Tablespoons of butter. Gently stir to combine.
- Garnish with fresh herbs.
Notes
Most of the time, I like adding whole cloves of garlic to “braise” and “steam” with the broth, infusing a mild garlic flavor into the carrots. Sometimes, I mince the garlic and add it in at the end, right before adding the lemon juice, honey and herbs. It will give the carrots a more garlicky flavor.
Find it online: https://www.olgasflavorfactory.com/recipes/sauteed-carrots/