The Best Sauteed Carrots Recipe
Sauteed Carrots are a quick and easy side dish, perfect for any family lunch or dinner. They are prepared with just 5 ingredients that are often already present at home: carrots, butter, oil, salt, pepper and rosemary, for a comforting and fragrant dish that will please both adults and children.
Very easy to prepare, just clean the carrots, cut them diagonally into rounds and cook them in a non-stick pan with a generous knob of butter and a drizzle of oil, along with a few sprigs of rosemary, a pinch of salt and a sprinkling of pepper. At the end of cooking, they will be slightly crunchy on the edges and soft in the center.
What Are Sauteed Carrots?
Sautéed carrots have a long and rich history rooted in the culinary traditions of various cultures. The technique of sautéing, which involves cooking food quickly in a small amount of fat over high heat, originated in French cuisine. Carrots, domesticated in Persia around the 10th century, spread across Europe and became a staple vegetable due to their versatility and nutritional value. Sautéing carrots became a popular method to enhance their natural sweetness and retain their vibrant color and nutritional benefits. Over centuries, this simple yet elegant dish has been adapted into countless variations worldwide, often enhanced with herbs, spices, and other flavorings to suit regional tastes and cuisines.
Tips for The Best Sauteed Carrot
- Slice the carrots evenly to ensure they cook at the same rate. Thinner slices will cook faster and more evenly.
- Use high-quality olive oil and fresh butter for a richer flavor. Fresh rosemary will provide a more aromatic touch compared to dried.
- Heat the pan on medium-high heat before adding the olive oil and butter. This ensures that the carrots will sauté properly rather than steam.
- Season the carrots with salt and pepper early in the cooking process to enhance their natural sweetness and allow the flavors to meld.
- Cook the carrots in batches if necessary to avoid overcrowding, which can cause the carrots to steam rather than sauté.
- Stir the carrots occasionally to ensure even cooking and prevent them from sticking to the pan.
- Adjust the cooking time based on your preferred texture. For tender-crisp carrots, check them around the 8-minute mark; for softer carrots, cook a bit longer.
- After removing the carrots from the heat, let them sit for a couple of minutes to absorb the flavors fully before serving.
Do You Have to Peel Carrots Before Sauteeing Them?
Peeling the carrots before sautéing is optional. If the carrots are fresh and well-washed, you can leave the skin on for added nutrients and texture. However, peeling them can result in a smoother texture and appearance. It ultimately depends on your preference.
Do I Need to Boil The Carrots to Soften Them Before Sauteing Them?
No, the carrots do not need to be boiled before sautéing in this recipe. The carrots will soften as they cook in the pan.
Can I Add Other Flavorings to The Carrots?
Of course, you can customize the recipe as you like: for example, you can replace the rosemary with aromatic herbs and spices of your choice, such as thyme, oregano, sweet or smoked paprika, grated fresh ginger or a few sage leaves. For a lighter dish, simply omit the butter, slightly increase the amount of oil and cook them over a high flame, stirring them often with the spatula to prevent them from sticking or cooking too slowly, which would then turn out to be boiled.
Why Are My Carrots All Soggy?
The carrots might have turned out soggy due to overcrowding the pan, which causes them to steam instead of sauté. Using too low heat or cooking them for too long can also result in a soggy texture. Ensure the pan is hot and don't overcrowd it to achieve crisp, tender carrots.
What Can I Serve Them With?
Once ready, they will be ideal to accompany roast beef, roast chicken, rolls, skewers, but also fish in foil such as salmon, sea bream, sea bass, omelettes, fried eggs, fresh and mature cheeses, legume porridge and much more.
Can I Freeze Sauteed Carrots?
Yes, of course! To do so, allow the cooked carrots to cool completely, then transfer them to an airtight container or freezer bag. Label and date the container, and they can be stored in the freezer for up to 3 months. Reheat thoroughly before serving.
More Carrots Recipes to Try!
How to Store Sauteed Carrots
Sauteed carrots are best enjoyed piping hot, but can be stored in the refrigerator, tightly closed in an airtight container, for up to 2 days.ù
Ingredients
How to Make Sauteed Carrots
Peel the carrots with a vegetable peeler, remove the end with the tuft, then cut them into 5mm thick slices, making oblique cuts with a smooth-bladed knife.
Peel the carrots with a vegetable peeler, remove the end with the tuft, then cut them into 5mm thick slices, making oblique cuts with a smooth-bladed knife.
Pour a generous drizzle of extra virgin olive oil into a non-stick pan, add the butter and, when it has melted, flavor with 2 or 3 sprigs of fresh rosemary.
Pour a generous drizzle of extra virgin olive oil into a non-stick pan, add the butter and, when it has melted, flavor with 2 or 3 sprigs of fresh rosemary.
When the cooking base is hot enough, add the carrots, season with salt and black pepper, then leave them to cook, stirring continuously, for about 10 minutes.
When the cooking base is hot enough, add the carrots, season with salt and black pepper, then leave them to cook, stirring continuously, for about 10 minutes.
The carrots should be golden, slightly crunchy at the edges, firm and well seasoned.
The carrots should be golden, slightly crunchy at the edges, firm and well seasoned.
Transfer the cooked carrots to a serving dish, garnish with a few needles of fresh rosemary and enjoy them in all of their glory!
Transfer the cooked carrots to a serving dish, garnish with a few needles of fresh rosemary and enjoy them in all of their glory!
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