Sautéed Garlic Dill Carrots

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Sautéed garlic dill carrots are tender, fragrant and garlicky. It’s so easy to learn how to sauté carrots. I’ve been making this recipe since I was a teen. One day I saw how to cook carrots in a pan on the stove at a Japanese restaurant I worked for, then came home and made them all the time for myself. For this recipe, all you need are 3 basic ingredients! So grab some carrots, fresh dill, and fresh garlic. And let’s make this simple carrot side dish! 

This recipe is fancy enough for a holiday side dish, but practical enough for a quick weeknight dinner.

I love any excuse to buy and use dill. And dill + garlic + carrots is an amazing combination of flavor. 

Ingredients for sautéed garlic dill carrots

The main ingredients are carrots sliced into 3” by 1/2” sticks (about the size of a finger), garlic, and fresh dill. Then you need some basic kitchen pantry items including olive oil, butter, salt, and pepper.

How to sauté carrots – step by step

Slice carrots. If using baby carrots, slice each one lengthwise into 4 pieces. If using full-sized carrots, cut into 3” long pieces, then slice in half or quarters to make (about) 3”x 1/2” pieces. 

Steam carrots in a colander over boiling water (covered with a lid) until fork-tender.

The carrots shouldn’t touch the water while they steam. This will take 5-10 minutes. Once done, drain and set aside.

Tip for steaming carrots. The carrots shouldn’t touch the water and the pot needs a lid. 

Bring a medium-sized frying pan to medium heat on the stove. Add boiled carrots, olive oil, and garlic.

Stir regularly for about 2 minutes, making sure garlic does not burn. Add butter, salt, and pepper.

Turn off heat and stir until butter melts completely.

Transfer carrots to a bowl and sprinkle fresh parsley if desired and serve.

Tasty tips and notes for making sautéed garlic dill carrots

• Carrots can be sliced 1-2 days ahead. 
• To make these sautéed garlic dill carrots, I use these Calphalon frying pans and stackable mixing bowls with lids.
• Can you substitute different herbs? Yes, but keep them fresh. Fresh herbs are so much more amazing (fragrant and flavorful) than dried herbs. Try sage or parsley. 
• How do you reheat sautéed carrots? Reheat sautéed garlic dill carrots in a medium-sized frying pan on medium heat for 2 minutes, stirring regularly. 
• Carrots last ~3 days in the fridge.
• How do you serve carrots? Carrots look pretty in a white bowl. The orange really pops. I like these simple white serving bowls.
• What wine pairs well with dill? Try a white, like a Chardonnay or a Sauvignon Blanc.

Let me know when you make these sautéed garlic dill carrots. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.

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Print

Sautéed Garlic Dill Carrots Recipe (Sip Bite Go)

Sautéed garlic dill carrots are one of the most delicious garlic herb carrots recipes. It’s a great recipe if you’re wondering what to do with leftover dill. This side dish uses carrots, fresh dill, and fresh garlic. Sage would taste great in it, too.

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Calories 105 kcal

Author Jenna Passaro

Ingredients

• 5 cups carrots cut to 1” sticks
• 1 tsp olive oil
• 1 tsp garlic minced
• 1 tbsp butter
• 1 tsp salt
• 1 tsp pepper
• 2 tsp dill fresh
• 1 tsp parsley fresh

Instructions

1. Steam carrots in a colander over boiling water (covered with a lid) until fork-tender. The carrots shouldn’t touch the water while they steam. This will take 5-10 minutes. Once done, drain and set aside.
2. Bring a medium-sized frying pan to medium heat on the stove. Add boiled carrots, olive oil, and garlic. Stir regularly for about 2 minutes, making sure garlic does not burn. Add butter, salt, and pepper. Turn off heat and stir until butter melts completely.
3. Transfer carrots to a bowl. Sprinkle fresh parsley and serve.

Recipe Video

Recipe Notes

• Carrots can be sliced 1-2 days ahead. 
• To make these sautéed garlic dill carrots, I use these Calphalon frying pans and stackable mixing bowls with lids.
• Can you substitute different herbs? Yes, but keep them fresh. Fresh herbs are so much more amazing (fragrant and flavorful) than dried herbs. Try sage or parsley. 
• How do you reheat sautéed carrots? Reheat sautéed garlic dill carrots in a medium-sized frying pan on medium heat for 2 minutes, stirring regularly. 
• Carrots last ~3 days in the fridge.
• How do you serve carrots? Carrots look pretty in a white bowl. The orange really pops. I like these simple white serving bowls.
• What wine pairs well with dill? Try a white, like a Chardonnay or a Sauvignon Blanc.

Nutrition Facts

Sautéed Garlic Dill Carrots Recipe (Sip Bite Go)

Amount Per Serving

Calories 105 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 718mg31%

Potassium 512mg15%

Carbohydrates 16g5%

Fiber 5g21%

Sugar 8g9%

Protein 2g4%

Vitamin A 26818IU536%

Vitamin C 10mg12%

Calcium 56mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.