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Sautéed Carrots

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Sautéed carrots are the perfect healthy side dish. After all, carrots are packed with natural sweetness, are high in vitamins, and epitomize “crunch.”

Easy to make, all you need is baby carrots, lots of butter, a few fresh seasonings, and there you have it – fresh sautéed carrots ready for your next dinner or quick holiday side.

cast iron pan with dill and wooden spoon.

I’m in love with sautéed carrots! Carrot side dishes aren’t always chic like asparagus or hearty like the potato, and we tend to overlook them when thinking about making dinner. But however boring we may have previously thought carrots are, the short prep time and ease of the recipe deserve some attention.

Sautéed carrots don’t have to just be for weeknight dinners; served up with fresh herbs, sautéed carrots are also a great choice for a holiday vegetable side dish like Easter or Thanksgiving.

Simple Ingredients

  • medium-sized regular carrots: peeled and cut to ¼” thick rounds.
  • Butter, Fresh dill, season with salt and black pepper

How to make Sauteed Carrots in Cast Iron Skillet

  1. Start by slicing 1 pound of baby carrots into 1/4″ rounds. Place the sliced carrots into a large cast iron skillet and pour in 1/3 cup of water.
  2. Add 1 teaspoon of salt and 1/4 teaspoon of ground black pepper to the skillet. Stir well to ensure the carrots are evenly seasoned.
  3. Cover the skillet with a lid and set the heat to medium-high. Let the carrots cook in the boiling water for about 7-8 minutes. During this time, check the tenderness of the carrots occasionally to prevent overcooking. Adjust the cooking time as needed.
simple collage of 4 images showing how to cut and sauté carrots in cast iron pan.
  1. Once the carrots are tender, remove the skillet from the heat. Add 2 tablespoons of butter, stirring until it melts completely.
  2. Sprinkle 2 tablespoons of finely chopped fresh dill over the carrots and stir to cover carrots. If fresh dill isn’t available, use 2-3 teaspoons of dried dill, though the flavor might be slightly less intense. Serve warm!

A few things that might help when planning

  • Baby carrots are recommended for their sweetness and tenderness. Avoid using canned carrots, as they are pre-cooked and not suitable for this recipe.
  • Keep the skillet covered as much as possible during cooking to retain steam, which helps cook the carrots evenly.

What is stovetop sautéing?

To sauté is to cook over relatively high heat using a small amount of oil or fat. Because carrots take a while to soften, we speed up the cooking process by adding a little water to the mix.

Sautéing veggies has a lot of advantages over other cooking methods. It’s fast and convenient, and unlike roasting or baking, it doesn’t require the oven, meaning you won’t end up in a steaming-hot kitchen.

sautéed carrots in a cast iron pan.

How to Season Carrots

If you are looking to pair sautéed carrots with a meal with a specific flavor profile, try a variation that will best match your main dish:

  • Herbs: this recipe calls for fresh dill, but there are many different herbs that taste amazing with sautéed carrots. Try thyme, rosemary, chives, oregano, basil, or parsley for a slight variation.
  • Other additions: Onions, shallots, garlic, ginger, honey or maple syrup, and citrus pair nicely with carrots.
  • Asian: Add a bit of orange juice or other citrus and a couple of dashes of soy sauce with fresh or powdered garlic.
  • Mediterranean: Use basil and oregano instead of dill and a couple of dashes of lemon juice.
  • Indian: In place of dill, use fresh mint and add ½ tsp each of cumin and coriander.
  • Mexican: Use fresh cilantro instead of dill and squeeze fresh lime juice over carrots.
sliced carrots with dill on a wooden spoon.

Dinners to Serve Stovetop Carrots with

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Sautéed Carrots on Stovetop Skillet

Prep Time 10 minutes
Cook Time 2 minutes
Easy stovetop sautéed carrots smothered in butter and fresh dill. A quick and healthy side dish, done in under 15 minutes, that is ready with only 3 ingredients. Perfect holiday side dish, carrots are a wonderful addition to Thanksgiving, Christmas, and Easter and complement most main dish meats. Plus, sweet carrots are vibrant and look as beautiful as they are delicious. 


  • 1 pound baby carrots  cut them into 1/4" slices/rounds
  • 1/3 cup water
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 tbsp. butter
  • 2 tbsp. fresh dill finely chopped


  • Cut baby carrots into 1/4th inch rounds. If using larger fresh raw carrots, peel and slice medium carrots into 1/4th inch rounds.
  • Add cut carrots and water to a large skillet.
  • Season with salt and pepper and mix together well. Cover and heat on medium-high.
  • Boil for 7-8 minutes or until carrots are soft to your liking – about 8 minutes gives them a crisp-tender softness. Boil more for softer carrots or less for less crunchy.  
  • Remove pan from heat and stir in butter until melted.  
  • Season with fresh dill and serve immediately while hot.


Can you use baby carrots or canned carrots when sautéing? 
Baby carrots are delicious sautéed and will work beautifully in this recipe.  I would suggest slicing them lengthwise rather than cutting them into rounds.  You’ll also want to reduce the cooking time slightly because baby carrots will cook faster than mature carrots.
Canned carrots have already been cooked, and I would not recommend using them for this recipe.
Do I need to peel carrots?
Peeling carrots is a personal choice, and should be considered more for the visual impact than for any health or safety reason.  As long as carrots are washed well, there’s no need to peel them.  That being said, I like to peel my carrots anytime they are going to be used raw, like in a salad, or if they are only being lightly cooked.
Can I use dried herbs when making sautéed carrots?
Of course, if you don’t have fresh herbs on hand, dried herbs will work in a pinch, although the flavor won’t be as robust.  If using dried herbs, reduce the amount to only about 2-3 tsp of dried herb.
Can matchstick carrots be used? 
Matchstick carrots, julienned carrots, carrot sticks – pretty much any carrot can actually be sautéed and cooked. However, that will absolutely change the timing and recipe itself so they will need to be properly monitored for doneness depending on how many pound carrots you use. 
How to store leftover carrots.
Seal in an airtight container for up to 3 days. 
Inspired Flavor Variations
  • Asian: add a bit of orange juice or other citrus and a couple of dashes of soy sauce with fresh or powdered garlic.
  • Mediterranean: Use basil and oregano in place of dill and a couple of dashes of lemon juice.
  • Indian: In place of dill use fresh mint and add ½ tsp each of cumin and coriander.
  • Mexican: Use fresh cilantro instead of dill and squeeze fresh lime juice over carrots.


Serving: 0.5cup | Calories: 387kcal | Carbohydrates: 40g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 2497mg | Potassium: 1317mg | Fiber: 14g | Sugar: 22g | Vitamin A: 65577IU | Vitamin C: 37mg | Calcium: 223mg | Iron: 6mg

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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