My sautéed carrots recipe makes a healthy, delicious, and fast side dish. The carrots are firm yet soft, buttery, and delicately seasoned.

Table of Contents

1. My sauteed carrots stay crispy and tender with minimal effort
2. Key Ingredients
3. The secret to perfectly sauteed carrots
4. Arman’s recipe tips
5. Storage instructions
6. More vegetable sides
7. Sautéed Carrots (Recipe Card)

Key Ingredients

• Carrots. The star of the show! Peel them if you want; if not, make sure to wash them very well. Slice them at an angle into equal-sized coins. By cutting them at an angle, more of the center comes into contact with the pan, which in turn helps them become more tender. As for thickness, I find ¼-inch is perfect. 
• Butter. For flavor. I always prefer unsalted butter since that gives us more control over the saltiness. If you use salted butter, taste the carrots before adding extra salt. 
• Olive oil. To prevent the carrots from sticking to the pan.
• Garlic. For the garlic butter. Definitely use fresh garlic or jarred minced garlic–not powder. 
• Kosher salt and black pepper. To taste. 
• Parsley. Optional, for garnish. 

The secret to perfectly sauteed carrots

Scroll to the recipe card at the bottom of this post.

Step 1- Combine ingredients. Add butter and oil to a non-stick skillet over medium-high heat. Once melted, add garlic and carrots and sauté for 5-6 minutes or until tender. Butter brings rich flavor while the oil raises the smoke point, so the butter doesn’t burn before your carrots are tender. 

Step 2- Garnish. Remove from the heat, season with salt and pepper, and sprinkle with fresh parsley. 

Arman’s recipe tips

• Leave the carrots alone! If you want a caramelized texture, leave the carrots in the pan without stirring for several minutes, until they naturally release from the skillet. 
• Know when they’re done. The carrots are ready when a fork slides in easily, but they still hold their shape. If in doubt, taste one. 
• Use the right pan. A wide skillet gives the carrots room to spread out in a single layer- overcrowding steams them instead of sautéing them. 

Storage instructions

To store: Store leftover carrots in an airtight container in the fridge for 3-4 days. 

To freeze: Allow leftover sautéed carrots to cool completely, then freeze for up to six months. 

Reheating: Reheat on the stovetop over medium heat with 1/2 tablespoon of water. You can also use the oven or air fryer (at 350°F). I don’t recommend microwaving it, as it can turn a little mushy.

More vegetable sides

• Sauteed potatoes
• Sauteed eggplant
• Balsamic glazed brussels sprouts
• Microwave baked potato