Easy Buttery Sautéed Carrots
Buttery sautéed carrots are a quick and easy side dish that goes with so many things.
Servings 4 servings
- 1.5 lbs large carrots peeled and cut into ¼ inch coins*
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ¼ cup water
- 2 tablespoons butter
- 1 tablespoon maple syrup *
- squeeze of lemon juice
- 2 tablespoons chopped parsley
In a large pan with a lid, heat the olive oil over medium heat.
Add the carrots, salt, pepper and water and toss to combine.
Bring to a boil and cover the pan. Reduce the heat to medium low and cook for 7-8 minutes until the carrots are crisp tender and can be just pierced with a fork.
Remove the lid and add the butter and maple syrup. Sauté for 2 more minutes or so until all the water is evaporated.
Remove from heat and add the chopped parsley, a squeeze of lemon juice and an extra pinch of salt and pepper if desired. Toss to coat and serve.
*If your carrots are thinner, you can slice them on the bias to get larger pieces that are still thin.
*honey or brown sugar may be used instead.
Calories: 165kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 751mg | Potassium: 568mg | Fiber: 5g | Sugar: 11g | Vitamin A: 28760IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 1mg