Description
These Sautéed Carrots are perfectly caramelized with butter, honey, and fresh herbs. Ready in just 15 minutes, this easy side dish transforms ordinary carrots into a restaurant-quality vegetable that pairs beautifully with any main course. Sweet, tender, and absolutely delicious.
Ingredients
1.5 pounds medium carrots, peeled and sliced on bias (1/4-inch thick)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme leaves (optional)
Pinch of red pepper flakes (optional)
1 tablespoon lemon juice (optional, for finishing)
Lemon zest for garnish (optional)
Instructions
1. Peel carrots and slice on a diagonal into 1/4-inch thick pieces. Pat completely dry with paper towels.
2. Heat a large 12-inch skillet over medium-high heat. Add butter and olive oil, swirling to combine as butter melts.
3. When butter foams and foam begins to subside, add carrots in a mostly single layer.
4. Cook undisturbed for 2-3 minutes to develop golden-brown caramelization on the bottom.
5. Toss carrots and add minced garlic. Cook for 30-60 seconds until fragrant.
6. Drizzle honey over carrots, add salt and pepper, and toss to coat evenly.
7. Reduce heat to medium. Continue cooking, stirring occasionally, for 3-4 minutes until carrots are tender-crisp and beautifully glazed.
8. Remove from heat and toss with fresh parsley and thyme. Add optional lemon juice if desired.
9. Transfer to a serving dish and garnish with lemon zest if using. Serve immediately.
Notes
Pat carrots very dry before cooking for best caramelization.
Don’t overcrowd the pan – use a 12-inch skillet or cook in batches.
Cut carrot slices uniformly for even cooking.
Medium-high heat is key – too low and they’ll steam, too high and butter burns.
Add a splash of water if browning too quickly but still firm, cover for 2 minutes to finish.
Prep carrots (peel and slice) up to 24 hours ahead, store in cold water, drain and dry before cooking.
Fresh carrots work best – frozen won’t caramelize properly.
Store leftovers refrigerated for up to 4 days, reheat in skillet with splash of water.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 125
- Sugar: 9g
- Sodium: 340mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 15mg
Keywords: sauteed carrots, glazed carrots, caramelized carrots, easy side dish, honey carrots