Posted by: tinkande | March 12, 2011

Sauteed Carrots

Everyone should have a great side dish to turn to when the supply in their produce drawer is dwindling.  Why not reach for those carrots hiding way in the back?  They always get ignored, and it’s time to show them some love.  These sauteed carrots have been reliable supporting actors in many a mid-week meal when I’m trying to squeeze out one more dinner before the next grocery run.  The simple preparation – just a little butter, salt, pepper, and herbs – enhances the natural sweetness of this vibrant, colorful root vegetable, and they cook up so quickly that you’ll be sitting down for dinner in no time.

The parsley in this dish definitely adds something special, but I also like to make it with rosemary if I don’t have any parsley on hand.

Sautéed Carrots
Source: The Barefoot Contessa Family Style
Serves 6

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons unsalted butter
1 1/2 Tablespoons chopped fresh flat-leaf parsley

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup of water, the salt, and the pepper in a large (10 to 12-inch) saute pan. Cover and bring to a boil. Keep the pan covered, reduce the heat to medium-low, and cook for 7 minutes, or until the carrots are just cooked through. Add the butter and sauté for another minute, until the water evaporates and the carrots are coated with butter. Remove from the heat and toss with the parsley.  Test for seasonings, and sprinkle with additional salt and pepper if desired.



  1. Will definitely give this a shot… I love carrots but I almost always eat them raw. This will be a nice variation.


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