Best 11 Sauteed Carrots With Rosemary And Lemon Recipes
**Sautéed Carrots with Rosemary and Lemon: A Symphony of Flavors**
Embark on a culinary journey with our sautéed carrots, where vibrant colors meet aromatic herbs and a burst of citrus. This delectable dish is a symphony of flavors, featuring tender-crisp carrots bathed in a savory sauce infused with rosemary's earthy fragrance, lemon's refreshing zest, and a hint of garlic's pungency. As the carrots caramelize, they develop a beautiful golden hue, adding a touch of elegance to this simple yet sophisticated side dish.
**Explore Variations to Suit Your Taste**
Our collection of sautéed carrot recipes offers a variety of options to cater to diverse tastes and preferences. Indulge in the classic sautéed carrots with rosemary and lemon, a timeless combination that never fails to impress. For a touch of spice, try our harissa-spiked carrots, where the heat of the harissa harmonizes perfectly with the sweetness of the carrots. If you're craving a more substantial meal, our sautéed carrots with bacon and peas add a delightful smoky and savory element. And for a vegan twist, our sautéed carrots with dill and pistachios offer a vibrant green hue and a nutty crunch.
**Elevate Your Meals with Sautéed Carrots**
Whether you're preparing a weeknight dinner or hosting a special occasion, our sautéed carrot recipes are versatile accompaniments that elevate any meal. Serve them alongside grilled chicken, roasted meats, or flaky fish for a well-balanced plate. These carrot dishes also make excellent additions to grain bowls, salads, and vegetable platters. With their vibrant colors and tantalizing flavors, our sautéed carrots are sure to become a staple in your culinary repertoire.
ROASTED CARROTS WITH LEMON
Roast split carrots with lemon slices and fresh rosemary for a flavorful side dish.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.
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 ROSEMARY CARROTS
This colorful, fresh-tasting side dish is great with chicken and potatoes but would complement just about any meal. My husband and I cook with many different kinds of herbs and have found rosemary to be delightful with carrots.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
HONEY ROSEMARY CARROTS
A quick and easy side dish that presents a delicious combination of flavors!
Provided by KATHYP100
Categories Side Dish Vegetables Carrots
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 91.5 mg, Sugar 20.8 g
SAUTEED CARROTS WITH ROSEMARY AND LEMON
Categories Herb Vegetable Side Sauté Rosemary Carrot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
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.
LEMON-THYME ROASTED CARROTS
This seven-ingredient recipe is perfect for a cold wintery night. High heat roasting creates delicious browning and caramelization from the natural sweetness of the carrots. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.
SAUTéED CARROTS
How to cook perfect Sautéed Carrots. This quick and healthy side dish is fast enough for weeknight dinners but tastes special enough for company!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- In a large saute pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce the heat to medium low. Cook for 7 to 8 minutes, until the carrots just reach fork tender (don't let them turn mushy).
- Uncover, add the butter and honey, and stir and cook until the water evaporates (and the coconut oil melts, if using). Remove the pan from the heat.
- Stir in the herbs. Add a finishing sprinkle of salt or pepper to taste. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 6), Calories 90 kcal, Carbohydrate 17 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Fiber 4 g, Sugar 10 g
THYME AND ROSEMARY CARROTS
Flavorful rosemary carrots go with just about any entree. If you don't have fresh herbs on hand, feel free to use dried. -Jolene Martinelli, Fremont, New Hampshire
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Prepare carrots according to package directions. Meanwhile, combine remaining ingredients. Drain carrots; top with herb butter.
Nutrition Facts : Calories 129 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
CARROTS WITH ROSEMARY BUTTER
These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronica's homemade rosemary butter. Voila!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 386mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY
Provided by Molly Stevens
Categories Side Roast Sauté Thanksgiving Vegetarian Low Cal High Fiber Rosemary Carrot Parsnip Fall Honey Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
SAUTEED CARROTS
My aunt passed this recipe down to me. It's requested often by family.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-5 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
Tips:
- Use fresh carrots for the best flavor and texture. - Peel and cut the carrots into uniform pieces so that they cook evenly. - Heat the olive oil over medium-high heat to prevent the carrots from sticking to the pan. - Add the carrots to the pan and cook, stirring occasionally, until they are tender-crisp, about 5 minutes. - Add the rosemary and lemon zest to the pan and cook for 1 minute more. - Season the carrots with salt and pepper to taste. - Serve the carrots immediately.Conclusion:
Sautéed carrots with rosemary and lemon is a simple but flavorful side dish that is perfect for any occasion. The carrots are tender-crisp and the rosemary and lemon add a bright, citrusy flavor. This dish is also very easy to make and can be ready in just 15 minutes. So next time you are looking for a quick and easy side dish, give sautéed carrots with rosemary and lemon a try.
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