Sauteed Carrots Recipe

A rectangular dish filled with roasted carrot slices, reminiscent of a savory sautéed carrots recipe, garnished with black pepper. A silver spoon rests in the dish. Surrounding items include a checked napkin, a wooden salt/pepper grinder, a carrot, and white flowers.

If you’re looking for a quick and flavorful side dish, this Sauteed Carrots Recipe is the one to try! With only five basic ingredients—carrots, butter, salt, pepper, and a touch of honey—these carrots come together in minutes and deliver a beautifully sweet and savory flavor.

Course Side Dish

Cuisine American

Keyword Carrot recipe, Sauteed Carrots, side dish, vegetable recipe, Vegetables, vegetarian dish

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 162kcal

Author Janine Waite

Equipment

cast iron pan

Ingredients

6 large carrots peeled and sliced diagonally
¼ cup unsalted butter
1 tbsp honey optional and can add more to taste
salt and pepper to taste

Instructions

Prep the Carrots: Peel and slice the carrots diagonally, about 1/4-inch thick. This not only makes them look pretty but also helps them cook evenly.
Heat the Skillet: Place a cast-iron skillet (or any heavy-bottomed pan) over medium-low heat.
Add the Butter: Melt 1/4 cup of unsalted butter in the pan.
Sauté the Carrots: Add the sliced carrots and stir to coat them in the melted butter. Let them sauté on low heat for 10–15 minutes, stirring occasionally to prevent sticking.
Add Honey (Optional): About halfway through cooking, drizzle in 1 tablespoon of honey. The honey adds a light glaze and a hint of sweetness that pairs beautifully with the buttery flavor.
Taste and Finish: Taste a piece near the end of cooking to check for doneness. The carrots should be al dente—not too soft, with just a bit of crunch left.
Season and Serve: Season with salt and pepper to taste, and serve warm.

Nutrition