Diane, A Broad
May 24, 2012

Sautéed Carrots

sautéed carrots

This barely warrants a recipe. I read a comic about this dish a few weeks ago and have been making it as an afternoon snack ever since. I’ve been adding fresh herbs from my little window box — a pinch of whatever looks like it could use a trim.

Sautéed Carrots

Serves 1

2 medium-to-large carrots
1 tsp olive oil
1 tsp butter
pinch salt
pinch sugar (I use organic blonde sugar — I think it caramelizes better)
herbs (thyme, oregano, or chives) to taste
pepper to taste

Peel the carrots and cut into french-fry-sized sticks (or you can just scrub them well and slice them into rounds — whatever).

Heat olive oil and butter in a sauté pan over medium heat, until butter is melted. Turn heat up to medium-high and add carrots, salt, and sugar. Heat, stirring every couple of minutes (or if you’re fancy, you can do that tossing thing that I can’t get the hang of) until the carrots are tender and starting to get dark brown patches on a few sides. Add a pinch of herbs and a few grinds of pepper and stir once more.

Music to cook by: On the Radio [Regina Spektor // Begin to Hope]

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One response to “Sautéed Carrots”

  1. […] leftover chicken from that one you roasted earlier this week? It’ll work perfectly. A few herby carrot sticks that you didn’t finish from today’s afternoon snack? Chop ‘em up and chuck […]

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