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square edit bowl of sauteed carrots
Gracious Cooking

15 Minute Sauteed Carrots With Butter And Brown Sugar

These sweet and savory sauteed carrots are inspired by my Nana, and will quickly become your family's favorite vegetable.
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Cook Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds carrots
  • 2 tablespoons unsalted butter
  • 3 Tablespoons light brown sugar
  • ½ teaspoon salt more to taste
  • ¼ teaspoon freshly cracked black pepper more to taste
  • ½ teaspoon lemon juice more to taste

Method
 

  1. Bring enough water to cover the sliced carrots by a few inches to a boil in a medium pot.
  2. 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.
  3. Boil the carrot slices for 10 minutes. Drain in a colander.
  4. Return the drained carrots into the now empty pot, add the butter, and return to medium-high heat.
  5. Add the brown sugar, salt, and pepper. Sauté the carrots (stirring occasionally) over medium-high heat for about 5 minutes, or until tender.
  6. Squeeze about ½ to ¾ of a teaspoon of lemon juice over the carrots. Stir. See note.
  7. Taste for and adjust seasoning if needed.
  8. Serve immediately.

Notes

Either fresh or reconstituted lemon juice will work.
Leftover carrots will keep for 3-5 days in an airtight container in the fridge. Reheat either on the stove or in the microwave.