Sautéed Carrots With Garlic Butter And Herbs

Name: Sautéed Carrots With Garlic Butter And Herbs Recipe (Sip Bite Go)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 5 cups carrots (baby carrots, or regular carrots cut to finger-sized 1” sticks); 1 tsp olive oil; 1 tbsp butter; 1 tsp garlic (minced); 1/2 tsp salt; 1/4 tsp pepper; 2 tsp dill (fresh chopped (or cilantro, sage, thyme etc.)); 1 tsp parsley (fresh chopped)

Pin204

204 Shares

Jump to Recipe Jump to Video Print Recipe

Here’s an easy carrot side dish for holidays and simple weeknight meals. These stovetop sautéed carrots are pan cooked with butter, garlic, and fresh herbs. Let’s cook ’em…

Top down shot of sauteed carrots side dish with garlic butter and herbs.

Table of Contents

Why this carrot side dish is amazing

No roasting needed. You’ll learn my pan cooked carrots method.
Fancy-ish. Serve this as a holiday side dish, or throw the recipe together for a quick weeknight dinner.
Use any fresh herbs. I rotate between dill, parsley, cilantro, and sage, picked right from my Aerogarden.

Ingredients for simple sautéed carrots

You probably have almost all of the ingredients you need for this carrot recipe on hand. You can easily substitute any fresh herbs for the ones listed.

Baby carrots or cut regular carrots cut to 1” sticks (about finger-size)
Olive oil
Garlic
Butter
Salt
Pepper
Dill or other fresh herbs (try sage, cilantro, etc.)
Parsley

How to sauté carrots in a pan

Step 1. Set up pots. For this step, you’ll need a large pot and a metal colander or steaming basket to hold the carrots. Add the metal colander / vegetable steaming basket to the inside of the pot. Add enough water to fill the bottom of the pot, just to the bottom of the colander / steaming basket.

Step 2. Steam carrots. Turn on the burner for the large pot (with water and colander inside) to medium-high heat. Add carrots and cover the pot / colander with a lid. Steam carrots for ~5 minutes, until they can be easily pierced with a fork. Once done, turn off the heat and remove colander with steamed carrots.

Step 3. Sauté carrots in a butter glaze. Add a medium-sized pot or large frying pan to a burner set to medium-high heat. Add olive oil, butter, garlic, and steamed carrots. Stir regularly for about 2 minutes so garlic does not burn. Turn off the heat of the burner once the butter has melted and the garlic is transparent and roasted (before it turns brown).

Step 3. Season carrots. To the pot, and add fresh dill, salt, and pepper. Toss to coat the carrots in the seasonings and herbs.

Step 3. Serve sautéed carrots. Transfer to a serving bowl with a sprinkle of fresh parsley if desired.

FAQ for this carrot recipe

How do you slice carrots into sticks?

To slice baby carrots into sticks, slice each one lengthwise into 4 pieces. If using full-sized carrots, cut the length of the carrot in half or thirds. Then slice each carrot segment half or quarters to make 1/2” pieces.

Can you use dried herbs with carrots?

Yes, but scale down the amount to 1/2 or 1/4 the amount of fresh herbs listed in the recipe. Dried herbs have concentrated flavor, so a little goes a long way.

How do you reheat cooked carrots in a pan?

Reheat pan cooked carrots in a frying pan on medium heat for 2 minutes with an additional 1/2 tbsp or 1 tbsp of butter, stirring regularly.

Are you a foodie, too?

Hey home chefs, if you like this carrot side dish, try it on top of this pesto pasta for a simple weeknight dinner with some sous vide chicken or this tasty lemon pepper chicken wing recipe.

Love food inspiration? Find me on Instagram @sipbitego to connect and see my new recipes. And for more deliciousness, subscribe to the Sip Bite Go channel on YouTube.

Side dish ideas