Best 20 Sauteed Carrots Recipes

SAUTEED CARROTS

Steps:

• 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 water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

SAUTEED CARROTS AND LEEKS

Steps:

• Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

SAUTéED CARROTS AND ZUCCHINI

Steps:

• In a large skillet, saute carrots in butter for 3 minutes. Add the zucchini and onion; saute 6-8 minutes longer or until crisp-tender. Add brown sugar; cook and stir until dissolved.

SAUTEED PARSNIPS AND CARROTS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
• Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.

SAUTEED BABY CARROTS

Steps:

• Heat 1 T butter with water in a large skillet over medium heat.
• Add carrots, cover and cook until softened- about 10 minutes.
• Remove cover and cook, stirring often 5-10 minutes or until golden.
• Add rest of butter and honey and transfer to serving dish.

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Steps:

• Heat oil in large skillet over medium-high heat.
• Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
• Sprinkle with salt and pepper to taste.
• Saute until vegetables are beginning to brown at edges, about 12 minutes.
• You can do the above a day ahead of serving and cover and chill in refrigerator.
• Add butter, rosemary, and honey to vegetables.
• Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
• Check taste to see if more salt and/or pepper is needed if desired.

SAUTEED ORANGE-GLAZED BABY CARROTS

Steps:

• In a large skillet, saute carrots in butter for 8 minutes. Stir in the remaining ingredients; cook 2 minutes longer. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.

HONEY SAUTEED BROCCOLI & CARROTS

Steps:

• In a preheated, non-stick pan over medium heat get the olive oil hot.
• Add the broccoli and carrots - saute for 3 minutes.
• Add garlic and saute another 2 minutes.
• add the water - this steams the broccoli a bit and adds some nice color.
• After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
• Turn heat off and add the honey - mix well.
• Serve immediately.

SAUTEED FENNEL AND CARROTS

Steps:

• Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks.
• Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.

SAUTEED CARROTS

Steps:

• In a large skillet, saute carrots in oil for 3 minutes. Add the broth and pepper. Cover and cook for 5-6 minutes or until carrots are crisp-tender., Combine the brown sugar, butter, lemon juice and zest; pour over carrots. Cook until sugar is dissolved and liquid is thickened. Sprinkle with parsley.

SEA BASS POACHED IN A COURT BOUILLON WITH SAUTEED BATONNET OF CARROTS AND ZUCCHINI

Steps:

• Place a 12-inch saute pan on the stove, add the shallots, garlic and court bouillon to the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 5 minutes. Season the sea bass fillets on both sides with the salt and white pepper. Place the fillets in the poaching liquid and cover with a lid, or a buttered round of parchment paper. Cook the fish for 5 to 6 minutes, or until cooked through.
• Remove the fillets from the poaching liquid using a slotted metal spatula and place on a warm plate loosely covered with aluminum foil. Put the plate in a warm place while you make the sauce. Raise the heat to high and reduce the court bouillon for about 10 minutes, or until reduced to 1/2 cup. Lower the heat, and add the butter to the pan a little at a time. Use a whisk to stir the cold butter into the sauce and season with salt and white pepper. Sprinkle the tarragon and chervil into the sauce and return the fish to the pan. Place the pan over a medium-low heat and warm the fish through, about 1 minute.
• In a 10-inch saute pan, set over a medium-heat, add the olive oil and 1 teaspoon of butter to the pan. Once the butter has melted, add the carrots to the pan and saute, stirring often for 1 1/2 minutes. Add the zucchini and 2 tablespoons of water to the pan and continue to cook for 2 minutes more. Season the vegetables with salt and white pepper and divide among 4 warmed entree plates. Place a sea bass fillet over the vegetables and divide the sauce among the 4 plates as well. Garnish with chervil.
• Combine all the ingredients into a 4-quart saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook for 45 minutes. Strain the bouillon and use immediately, or cool and refrigerate for later use. The bouillon may also be frozen and kept for several months.

SAUTEED CARROTS WITH ROSEMARY AND LEMON

Steps:

• Cook carrots in pot of boiling salted water until crisp-tender. Drain. Rinse under cold water and drain. Melt butter in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.

SAUTéED BABY CARROTS

Steps:

• Clean and peel the carrots leaving the green leafy tops.
• Par boil the carrots for 5 minutes.
• In a small frying pan sauté onions in the oil and butter for 2 minutes.
• Add carrots and sauté another 2 minutes.
• Sprinkle with brown sugar and cook another minute.
• Plate and sprinkle with chopped parsley.

CARROTS SAUTéED IN BAY LEAF

Steps:

• Add oil to large non stick skillet. Swirl to coat.
• Add Bay Leaves to infuse the oil.
• Add carrots and water.
• Partially cover the pan and cook for 10 minutes until carrots are almost tender
• Add salt and pepper to taste, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned.
• Stir frequently.
• These directions are so easy, they can be adjusted for time, amount of bay leaves, etc.
• I have also used with sage and rosemary. All variations are delicious!
• If you like a softer carrot, cook longer, shorter time for more crunch.

SAUTEED CARROTS AND RED BELL PEPPERS

Steps:

• In a non-stick skillet heat butter and oil over moderate heat until foam subsides and cook carrots and bell peppers, stirring, 10 minutes, or until carrots are just tender. Season vegetables with salt and pepper.

SAUTEED CORN, CARROTS, ONION, AND RED BELL PEPPER

Steps:

• Heat oil over medium-high heat in large saucepan.
• Add onions, garlic, and bell peppers, and sauté until tender.
• Add corn and carrots (be sure they are thawed)and cook over medium heat, stirring occasionally until heated through.
• Add salt, pepper, basil, and Spike seasoning and mix well.
• Simmer for 3-5 minutes more.
• Note: You can substitute another all-purpose seasoning for Spike.

SAUTEED LEEKS AND CARROTS

Steps:

• Heat the oil and wine in a wide skillet.
• Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.
• Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden.
• Stir in the nutmeg, if desired, season with salt and pepper, and serve.

SAUTEED ROSEMARY CARROTS

Steps:

• In a large skillet, saute carrots in oil until crisp-tender. Add green pepper; saute 5 minutes longer or until vegetables are tender. Stir in the rosemary, salt and pepper.

SAUTEED CARROTS

Steps:

• Slice carrots on the diagonal in about 1/4 inch slices.
• In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook).
• Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
• Add dill or parsley. Season with salt and pepper to taste and serve.

SAUTEED CARROTS AND CELERY ROOT (SAUTE DE CAROTTES ET CELERI-RAVE)

Steps:

• In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat. Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender. Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender. Season with the salt and pepper.