Sautéed Carrots

If you are looking for a quick and easy vegetable side dish, then this is it.

Slice the carrots, sauté them on the stove, add butter and herbs, done. You can’t get much easier than that.

These carrots are a great side dish for almost any meal, like turkey, ham, or pork chops.

This was the first recipe that I made on Thanksgiving morning because it was a quick one to complete and get checked off my list. Also, you can pop them in the microwave for a bit and they reheat beautifully.

Sautéed Carrots Recipe
(Makes 6 servings)


  • 2 pounds of carrots
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • about 1 and 1/2 teaspoons of fresh dill


  1. Peel the carrots and cut them diagonally into 1/4 inch slices.
  2. In a large skillet, on medium heat, add the cut carrots, water, salt and pepper, and stir the carrots so that they are all coated in the seasonings. Bring the water to a boil.
  3. Once the water has come to a boil, cover the skillet with a lid and cook until the carrots until they are tender. Stick a fork into a carrot to check it and if it goes in easily then they are done. (This took about 10 to 15 minutes on my stove, but the original recipe calls for 7 to 8 minutes. I recommend checking your carrots at the 7 minute mark.)
  4. Add the butter, stir, and cook until the butter has melted.
  5. Remove the carrots from the heat and sprinkle fresh dill on top.

Slightly adapted: Ina Garten

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