Want a delicious, nutritious side dish for Thanksgiving dinner that is quick and easy to prepare, extremely portable, and can be made ahead or at the last minute? Oh, it’s also colorful and aromatic and well received by adults and kids alike!
These sautéed carrots are so simple and so delicious that I can’t believe I’ve never made them this way before. The other night, dinner was almost ready and I realized I had yet to prepare a vegetable. I had carrots in my fridge, but I didn’t have room in the oven to roast them (which is my preferred way to eat carrots, by the way — I actually detest raw carrots. I KNOW!) So I was thinking what I could do that would be quick and wouldn’t require use of the oven.
Then I thought to myself, I wonder if you can sauté them on the stovetop for basically the same effect!
So I consulted my good friend, The Google, and lo and behold, the first result for stovetop sautéed carrots was a recipe by my beloved Ina.
She has you slice them fairly thin (duh, why was I thinking the only way to cook them was in large spears???)
You will see I had some white carrots as well from the CSA that I threw in the mix. They look pretty, but they actually were much softer and didn’t cook up as nicely. Stick with the orange variety, for best results.
Then you basically cook them on the stovetop in a shallow sauté pan in a verrrry small amount of water with salt and pepper for only 7 minutes or so.
They cook up very quickly this way, and they were so delicious. Add some butter and dill and you have a delicious, nutritious side dish in less than 10 minutes!
The kids were actually fighting over the last serving! Here’s the recipe for your printing convenience.
- 2 pounds carrots
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1½ tablespoons chopped fresh dill or flat-leaf parsley
- Peel the carrots; cut them diagonally in ¼-inch slices.
- Place the carrots and ⅓ cup water with salt and pepper in a large sauté pan; bring to a boil.
- Cover and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and sauté for another minute, until the water evaporates and the carrots are coated with butter.
- Toss with the dill or parsley, sprinkle with salt and pepper and serve hot.
- You can also make them ahead and allow them to cool, then cover and refrigerate and heat them up later.
linking up with Real Food Wednesday