Sauteed Carrots

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe for sauteed carrots cooks the carrots in broth until they are tender, but still hold their shape. They are buttery, sweet and delicious, making them a perfect side dish.


  • 2 lbs carrots, peeled
  • 1 1/2  Tablespoons butter, divided
  • salt, ground black pepper
  • 1/31/2 cup chicken broth or vegetable broth
  • 24 garlic cloves
  • 1/21 Tablespoon lemon juice
  • 1 Tablespoon honey
  • fresh parsley (or other fresh herbs, like green onions, chives, thyme, rosemary, etc.)


  1. Peel the carrots and cut in half or quarters, depending on their size. The important thing is to have them approximately the same thickness. 
  2. Melt 3/4 of a Tablespoon of butter in a deep skillet. Add the carrots, season with salt and ground black pepper to taste. Cover and cook for 2-3 minutes. The carrots will exude some liquid. When all the liquid evaporates, pour in the broth. Add a few garlic cloves. 
  3. Cover the skillet again, reduce the heat to a simmer and cook until the carrots are almost cooked through but still hold their shape. Increase the heat, add the lemon juice and honey. Add another 3/4 Tablespoons of butter. Gently stir to combine.
  4. Garnish with fresh herbs. 


Most of the time, I like adding whole cloves of garlic to “braise” and “steam” with the broth, infusing a mild garlic flavor into the carrots. Sometimes, I mince the garlic and add it in at the end, right before adding the lemon juice, honey and herbs. It will give the carrots a more garlicky flavor.

Keywords: sauteed carrots, easy cooked carrots, lemon and herb carrots