Ready for more vegetable sides? Try my air fryer broccoli, cauliflower steak, balsamic glazed brussels sprouts, or microwave baked potato next. Okay, hear me out; I know the concept of sautéeing carrots isn’t exactly a new one, but getting carrots with the perfect texture (firm and crisp but tender) can be tricky. That’s why I wanted to get my recipe in writing! By sautéing the carrots, you can retain their crispiness without losing their natural sweetness…and it’s so easy.
Why I love this recipe
An easy go-to side dish. You’ll only need to read this recipe once to have it down, and then you can throw together a healthy side on the fly. A very healthy side. Carrots are loaded with vitamins A and C, plus fiber, and they’re naturally very low in calories. Budget-friendly. Guys, carrots are cheap, and I made sure there were zero complicated or niche ingredients needed. NO peeling needed! Peeling the skins is completely optional, and I often don’t, just out of laziness.
Ingredients needed
Carrots. The star of the show! Slice them at an angle into equal-sized coins. Peel them if you want, but if you don’t, make sure to wash them very well. Butter. For flavor. I always prefer unsalted butter since that gives us more control over the saltiness. If you use salted butter, taste the carrots before adding extra salt. Olive oil. To prevent the carrots from sticking to the pan. Garlic. For the garlic butter. Definitely use fresh garlic or jarred minced garlic–not powder. Kosher salt and black pepper. To taste. Parsley. Optional, for garnish.
How to sauté carrots
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Combine ingredients. Add butter and oil to a non-stick skillet over medium high heat. Once melted, add garlic and carrots and sauté for 5-6 minutes or until tender. Step 2- Garnish. Remove from the heat, season with salt and pepper, and sprinkle with fresh parsley.
Arman’s recipe tips
Leave the carrots alone! If you want a caramelized texture, leave the carrots in the pan without stirring for several minutes until they release naturally from the skillet. Know when they’re done. The carrots are done cooking when they’re still firm but fork tender. Cut them at an angle. By cutting them at an angle, more of the center touches the pan, which in turn helps them become more tender. As for thickness, I find ¼-inch is perfect.
Storage instructions
To store: Store leftover carrots in an airtight container in the fridge for 3-4 days.
Fresh herbs. Try fresh thyme, basil, cilantro, or rosemary, depending on what the main course would pair well with. Warming spices. Add cinnamon, nutmeg, paprika, or cayenne. Sweetness. Drizzle honey, hot honey sauce, or maple syrup over the carrots to enhance their natural sweetness.
To freeze: Allow leftover sautéed carrots to cool completely, then freeze for up to six months. Reheating: Reheat on the stovetop over medium heat or microwave in 20-second intervals until warm.
Frequently asked questions
More sauteed vegetables
Sauteed spinach Sauteed brussels sprouts Sauteed potatoes Sauteed eggplant
Carrots make an ideal side for all sorts of main dishes. Here are some ideas for inspiration:
Holiday mains. Smoked ham, spatchcock turkey, or a ribeye roast. Seafood. Lemon pepper salmon, monkfish, rainbow trout, or air fryer coconut shrimp. Pasta. Healthy pasta, Boursin cheese pasta, or pesto pasta bake. Chicken. Air fryer chicken breast, peri peri chicken, or Peruvian chicken.
