Easy Sauteed Carrots Recipe
Looking for an easy-to-make, healthy side for lunch or dinner? This sautéed carrots recipe is as simple as it gets with just 4 ingredients and any optional flavorings you desire.
To make this recipe, prep the carrots and sauté with oil, salt and a little water for about 5 minutes or so. That’s it! It’s so quick, easy and foolproof.
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Ingredients for sauteed carrots
For this recipe, I used:
- carrots: larger carrots that can be cut into half-inch to one-inch chunks work best for this recipe. You can also substitute with baby carrots.
- coconut oil: this oil adds great, nutty flavor and compliments the natural sweetness of the carrots. You really can use just carrots, coconut oil and water for this recipe alone and it would turn out great. For substitutes though, you can use olive oil or unsalted butter.
- water: needed to steam the carrots while cooking.
- salt: I don’t usually add salt to the carrots but feel free to do so.
- optional ingredients: carrots go so well with so many seasonings and flavorings. Thyme, oregano, Italian seasoning, pepper flakes, garlic powder, honey and maple syrup are great options to mix it up and make this recipe your own.
How to make sauteed carrots
Step 1: Wash and peel the carrots to remove the outer layer. Cut the carrot into quarters and then into half-inch chunks.
Step 2: Place a saucepan on medium heat. Allow to heat up before adding the oil.
Step 3: Mix in the carrots so the oil coats everything. Sprinkle the salt over the chunks and add the water. You can add the optional ingredients here.
Step 4: Cover and allow to cook for 5 to 6 minutes.
Step 5: Remove the cover and stick the carrots with a fork. The chunks should be soft and easy to pierce.
Step 6: Turn off the heat and allow to cool. Serve warm as a side. I’ve enjoyed it alongside sautéed broccoli, boiled plantains, and pan grilled chicken breast or whole grilled red snapper.
Why are sauteed carrots great?
Cooked carrots still retain high levels of Vitamin A, which is important for vision, immunity, growth, healthy organs, and reproductive health. It is also a fat soluble vitamin, so the coconut oil (or any type of fat) will aid in its absorption.
Besides Vitamin A, you will also find low to moderate levels of Vitamins B1, B5, B6, E and K, manganese and potassium in the cooked carrots.
More carrot recipes to try
- Veggie fried rice with red rice: made with carrots, sweet peppers and more.
- Chunky vegetables: healthy side made with large pieces of carrot, cauliflower, mushrooms, and more.
- Chicken pelau: tasty one pot chicken and rice recipe with carrots and coconut milk.
- Carrot oat muffins: easy muffin recipe made with carrots, oats, and no flour.
Sautéed carrots recipe
Sauteed carrots
Ingredients
- 2 large carrots (approx. 1 lb or 460 grams)
- 2 tsp coconut oil
- 1 tbsp water
- pinch of salt (optional)
- optional ingredients (like thyme, oregano, pepper, honey, etc)
Instructions
- Wash and peel the carrots.
- Cut the carrots lengthwise in half. Cut each half lengthwise into half again.
- Cut the long quarters into ½-inch chunks.
- Add a saucepan to the stove on medium heat. Allow to heat up.
- Pour in the oil.
- Toss in the carrots chunks. Stir.
- Pour in the water
- Sprinkle the salt (and any optional ingredients) over the chunks.
- Cover the saucepan.
- Cook for 5 to 6 minutes.
- Remove the cover.
- Stick the carrots with a fork. They should be soft.
- Turn off the heat.
- Serve warm.
