Sauteed Carrots


Nov 18, 2021

 by Julie Nedell
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Level: Easy
Total: 15 min
Prep: 5 min
Cook: 10 min
Yield: 6 servings

Ingredients:
2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flatleaf
parsley

Directions:

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the
carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan
and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and
saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the
dill or parsley. Sprinkle with salt and pepper and serve.

Recipe courtesy of Ina Garten