By Becky Hardin
Published Oct 6, 2023
These Sauteed Carrots are a wonderful quick and easy vegetable side dish perfect for Thanksgiving, Christmas, and beyond. A simple and vibrant dish to accompany your main holiday feast. Sauteed with scallions and thyme, these carrots are perfectly cooked every single time.
What’s in this Sauteed Carrots Recipe?
How is your Thanksgiving and holiday menu planning going? If you are still on the hunt for a tasty side dish, then I’ve got the perfect treat for you! These carrots are fresh and vibrant, the perfect addition to any table!
- Carrots: Peel, trim, and halve them lengthwise, and cut ¼-inch diagonally. Large carrots will need to be quartered lengthwise.
- Scallions: Add a pop of color and a slight onion flavor.
- Unsalted Butter: Adds richness to the carrots.
- Canola Oil: Helps the carrots cook without burning.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Thyme: Adds a fresh and herbal flavor.
- Chicken Broth : Adds moisture and a salty and umami flavor.
- Salt + Pepper: Enhance the natural flavor of the carrots.
Pro Tip: Use an unsalted/low-sodium chicken broth for this recipe. If you use a salted stock, omit the salt.
Variations on Sautéed Carrots
You can add just about any fresh herbs to this dish to change the flavor. Sage, rosemary, and parsley are all great choices. You could also play up the sweetness of the carrots by adding some brown sugar or maple syrup, cinnamon, and ground ginger.
You really can’t go wrong with any cooking method, but I prefer to roast or sauté them to add that delicious browning.
Yes! Sautéing is one of the healthiest ways to cook carrots, and carrots are full of vitamins and minerals.
I personally like to peel my carrots, but you can wash and scrub the carrots well without peeling them if you prefer.
There’s no need to boil these carrots before cooking them since we are cutting them into small enough pieces. If you boil them beforehand, they may turn out soggy or mushy.
I added scallions, garlic, and thyme, but any fresh herbs will work.
How to Store and Reheat
Store leftover sauteed carrots in an airtight container in the refrigerator for up to 5 days. Reheat in a pan set over medium-low heat until warmed through.
How to Freeze
Freeze sauteed carrots in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These sauteed carrots are a great side for both weeknight meals and fancy holiday dinners. Try them with baked pesto salmon , beef tenderloin , instant pot turkey breast , mushroom chicken , or crispy chicken parmesan .
5-Star Review
“These are the perfect side dish!” – Rachael Yerkes
Ingredients1x2x3x
- ▢ 1 pound carrots
- ▢ 2 scallions
- ▢ 2 tablespoons unsalted butter (¼ stick)
- ▢ 2 tablespoons canola oil
- ▢ 1 clove garlic minced
- ▢ 4 sprigs fresh thyme leaves only
- ▢ ½ cup low-sodium chicken broth or stock
- ▢ Kosher salt & freshly ground black pepper to taste
Instructions
- Peel, trim, and halve carrots lengthwise; cut ¼-inch diagonally. (Large carrots will need to be quartered lengthwise.) Carrots should be about the same size. 1 pound carrots
- Trim scallions and thinly slice the light green and white parts diagonally. 2 scallions
- Heat butter and oil in a medium-sized skillet over medium heat. 2 tablespoons unsalted butter, 2 tablespoons canola oil
- Add carrots, onions, garlic, thyme leaves, and ½ cup chicken stock. 1 clove garlic, 4 sprigs fresh thyme, ½ cup low-sodium chicken broth
- Season with salt and pepper. Kosher salt & freshly ground black pepper
- Reduce heat to lowest temperature, cover and cook 6-8 minutes or until carrots are fork-tender.
- Uncover and cook until liquid is almost gone.
- Taste and, if needed, season with additional salt and pepper.
Becky’s Tips
- Cut the carrots to similar sizes so that they cook evenly.
- Take care not to overcook the carrots.
- Use an unsalted chicken stock for this recipe, if you use a salted stock, omit the salt.
- Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Carrot Recipes We Love
- Honey Glazed Carrots
- Crockpot Glazed Carrots
Sauteed Carrots Recipe
Ingredients
- 1 pound carrots
- 2 scallions
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons canola oil
- 1 clove garlic minced
- 4 sprigs fresh thyme leaves only
- ½ cup low-sodium chicken broth or stock
- Kosher salt & freshly ground black pepper to taste
Instructions
- Peel, trim, and halve carrots lengthwise; cut ¼-inch diagonally. (Large carrots will need to be quartered lengthwise.) Carrots should be about the same size. 1 pound carrots
- Trim scallions and thinly slice the light green and white parts diagonally. 2 scallions
- Heat butter and oil in a medium-sized skillet over medium heat. 2 tablespoons unsalted butter, 2 tablespoons canola oil
- Add carrots, onions, garlic, thyme leaves, and ½ cup chicken stock. 1 clove garlic, 4 sprigs fresh thyme, ½ cup low-sodium chicken broth
- Season with salt and pepper. Kosher salt & freshly ground black pepper
- Reduce heat to lowest temperature, cover and cook 6-8 minutes or until carrots are fork-tender.
- Uncover and cook until liquid is almost gone.
- Taste and, if needed, season with additional salt and pepper.
Notes
- Cut the carrots to similar sizes so that they cook evenly.
- Take care not to overcook the carrots.
- Use an unsalted chicken stock for this recipe, if you use a salted stock, omit the salt.
- Serve immediately.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
