Skip to content
Home » Practicing the basics: sauteed carrots

Practicing the basics: sauteed carrots

This is a super easy and fast side dish, with plenty of room to experiment.

Serves 4-5. Time required: 15 minutes.


  • 4 large carrots
  • 1/3 cup water
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1 tbsp. unsalted butter
  • 2 tsp. fresh or dried dill

Cut the carrots into 1/4-inch thick slices. Cutting them all the same size is important, so that they cook at the same rate.

Put the carrots, water, salt and pepper into a 12-inch-wide saucepan. Bring to a boil over medium-high heat.

Reduce the heat to medium-low, cover, and cook for 6-7 minutes. At this point we want the carrots to be almost entirely cooked, with just a bit of toughness left.

Uncover, add the butter and stir to coat the carrots. Cook until the water is evaporated, about one minute. Stir gently; soft carrots break apart fairly easily.

Remove from heat and stir in the dill. Season to taste.

Serve immediately.

Tips and suggestions:

  • Try different herbs. Carrots can be complemented by a wide variety of seasonings.
  • Add a minced garlic clove when you uncover the carrots.
  • You can substitute margarine or olive oil for the butter.

It takes a lot of time, effort and money to create this site and make it available to everyone. We’d sure appreciate if you would make a donation to help keep it going. Thanks!