Sauteed Carrots

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
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 flat-leaf 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.


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    This recipe is featured in:

    Ina Garten's Thanksgiving Menu