No matter how many of these sweet and savory sauteed carrots with butter and brown sugar I make, there are never any leftovers. Everyone loves these carrots, and they cook in about 15 minutes on the stove top with just a handful of ingredients.
This recipe is inspired by my Nana, who was a great Southern cook, and used to make carrots just like these. Check out my recipes for white balsamic roasted broccoli and Austrian parsley potatoes for more easy vegetable side dishes.
Why You'll Love This Recipe
Carrots are widely beloved for their natural sweetness, health benefits, and amazing color. My girls absolutely adore carrots in any form (they will eat POUNDS of raw baby carrots), but these are their favorite.
For this recipe, raw carrots are boiled until they are almost done, then the water is strained and the little orange beauties are sauteed in butter with salt, pepper, and brown sugar.
The results are so much greater than the sum of the recipe's parts. These carrots are sweet, savory, perfectly cooked, and they really could not be any easier to make. I get so many compliments on this unbelievably simple and delicious side dish every time I make it, and you will too!
These tasty little root vegetables feel right at home on a holiday table, or are the perfect addition to any weeknight meal. I like to serve them with grilled chicken, butter basted steak, or really any protein.
My Nana used to make these sweet and savory carrots, and this recipe brings up fond memories for me and my family. I hope your family makes lots of memories with them, too.
Cooking Time
This recipe only takes about 15 minutes to cook. 20 minutes if you include chopping the carrots.
Ingredients
- Carrots - either large carrots or baby carrots will work.
- Butter - either salted or unsalted will work, just be sure to taste and adjust the salt levels as you cook.
- Brown sugar - I use light brown sugar, but dark works too.
- Fine sea salt
- Freshly ground black pepper
- A squeeze of lemon juice
It does not get any easier than this recipe. Sauteed carrots are an easy vegetable side dish that everyone will love.
Exact amounts are given in the recipe card below.
Equipment
- vegetable peeler
- chef's knife
- cutting board
- medium pot
- colander
Step By Step Instructions
1.Wash and peel 2 pounds of carrots. You can skip this step if using baby carrots.
2. Cut the carrots into ½ inch slices. Again, skip if using baby carrots.
3. Bring enough water to a boil to cover the carrots by an inch or two. When the water is boiling, add the carrots.
4. Boil the carrots for about 10 minutes, until almost done.
5. Drain the carrots into a colander.
6. Add carrots back to the hot pot they were just drained from. Put them back on the stove over medium to medium-high heat and add butter, brown sugar, salt, and pepper. All seasonings can be adjusted to taste.
7. Saute the carrots for 3 to 5 minutes, until tender, tossing or stirring often.
8. Serve with steak, maple Dijon salmon, or just about any other main dish you'd like.
Recipe Variations
There are endless possible variations for this simple side dish. This sauteed carrots recipe would be great with the following variations and substitutions:
- maple syrup or honey instead of brown sugar
- red pepper flakes
- rosemary
- fresh thyme
- a splash of orange juice
- a little splash of soy sauce
- olive oil instead of butter (although the butter adds a luxuriousness that I love)
- fresh parsley
Storage Tips
Leftover carrots (if you are lucky enough to have any) can be kept in an airtight container in the fridge for 3 to 5 days.
This recipe cannot be made ahead and frozen. The tender carrots would be mushy and gross when thawed. Luckily, they are so quick to make, I can't think of why you'd need to freeze them anyway.
More Vegetable Side Dishes
Some other easy vegetable side dish recipes are:
Recipe
15 Minute Sauteed Carrots With Butter And Brown Sugar
Ingredients
Method
- Bring enough water to cover the sliced carrots by a few inches to a boil in a medium pot.
- Wash, peel, and slice the carrots into ¼ inch slices. I like to do this on a bias (diagonal), but any way you like is fine.
- Boil the carrot slices for 10 minutes. Drain in a colander.
- Return the drained carrots into the now empty pot, add the butter, and return to medium-high heat.
- Add the brown sugar, salt, and pepper. Sauté the carrots (stirring occasionally) over medium-high heat for about 5 minutes, or until tender.
- Squeeze about ½ to ¾ of a teaspoon of lemon juice over the carrots. Stir. See note.
- Taste for and adjust seasoning if needed.
- Serve immediately.
Notes
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Happy Cooking!
Carli
Mariah says
These were absolutely delicious and super easy to make, which is perfect for me because my life is insane right now and I need easy things to cook.
athometestcook says
They are very easy. I'm so glad you liked them!