Simple Stovetop Sautéed Carrots with Garlic & Herbs may be the BEST carrot recipe on the internet! It's paleo, Whole30, low carb, and keto-friendly.
These tender-crisp carrot coins are swimming in a buttery, herby sauce that make these economical root veggies hard to beat!
What herbs go well with carrots?
Hmmm...how about almost all of them?
I'm only partially kidding. This recipe incorporates FIVE different herbs and frankly, it works. Carrots, on their own, have a slightly sweet flavor that lends itself well to help from spices and herbs.
For this recipe, I used garlic, dill, parsley, thyme, and rosemary together, adding some beautiful color and complex flavors to the carrots.
Ingredients needed for sautéed carrots with herbs
While the title of the recipe gives away a few of the ingredients, here's everything you'll need to round up for this recipe:
- Carrots: Ideally, grab medium-sized carrots and slice them into diagonal coins. Too-large carrots take a bit too long to cook, but if it's all you have you can halve the coins!
- Cooking fat: Top choices here are ghee or butter! However, you can use extra virgin olive oil if it's all you've got.
- Minced garlic: Use fresh garlic for max flavor.
- Fresh herbs: You'll need dill, parsley, thyme, and rosemary for this recipe! All fresh here. Dried will not get you the same results!
- Red wine vinegar: A splash of red wine vinegar adds just a little acid to balance out the earthy, herby flavor.
How to cook carrots on the stovetop
Pretty simple cooking method here! Keep a couple things in mind as you start this recipe, though:
Make sure you slice the carrots pretty thin. The thicker the coins, the longer you'll have to cook them so they don't stay completely crunchy.
Keep the stovetop heat at medium to medium-high - but take care not to let it get TOO hot or you risk burning the garlic and shallots.
Oh, and last one - don't walk away! These garlic herb carrots don't take long to cook (a total of 7 minutes). The biggest mistake many people make when cooking at home is walking away from the stove. While the garlic, shallots, and carrots are cooking, you should be stirring occasionally with a spatula.
What to serve with sautéed carrots
Most of you aren't going to be eating these sautéed carrots alone! They are best as a side dish, complementing a protein choice and a salad.
A few holiday mainstays to pair these stovetop carrots with:
This sautéed carrots dish works VERY well with holiday meals, whether it's Easter, Thanksgiving, or Christmas.
More healthy side dishes to round out your meal
We covered some protein options above, but here are more healthy side dish recipes to round out your meal or save for later!
Highly recommend the Chipotle Honey Roasted Carrots and Easy Cucumber Salad. New classics!
Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.
📖 Recipe
Stovetop Sautéed Carrots with Garlic & Herbs
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
Make these carrots entirely on the stovetop in less than 10 minutes! With such a quick cook time, this side dish works well for weeknight meals or dinner parties.
Ingredients
- 3 tablespoons ghee, butter, or extra virgin olive oil
- 3 cloves garlic, minced
- 1 shallot, minced (about 3 tablespoons minced)
- 1 pound medium carrots, cut into thin diagonal slices
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh thyme
- ½ tablespoon chopped fresh rosemary
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Melt ghee in a skillet over medium-high heat. Add garlic and shallot, cooking for 2 minutes until fragrant.
- Add carrots and stir until evenly coated. Cook for 5-7 minutes, until tender.
- Stir in red wine vinegar. Remove from heat and add parsley, dill, thyme, rosemary, salt, and pepper, stirring until coated.
- Serve immediately.
Sandi J. says
Oh my!
These are now a favorite with my sons and I: they were amazing!
We have always been green veggie side-people so I wanted to mix things up and yours was the only recipe I found that sounded flavorful and didn’t involve a sweet flavor in addition to the carrots natural sweetness.
My sons looked at them on their plates and tasted them first.
I served them with baked pork chops and steamed Jasmine rice.
They are so colorful and fragrant!
I didn’t have the herbs fresh so I opted for dried Herbs de Provence and dried parsley and they were STILL amazing!
I also added a small dab of butter to the olive oil.
Making sure to add the fresh herbs to my Thanksgiving grocery list, because it was unanimous that these replace broccoli this year!
Terry Ann says
I consider myself to be a "foodie" and hence, love trying new recipes. I am not one to usually rate recipes and post reviews however, this is undoubtedly the best carrot side dish I have ever had. I replaced the dill with fennel seed and the shallot with a small quantity of yellow onion and it was delicious! Thanks Chelsea!
Chelsea Joy says
Thanks so much, Terry! I love the idea of trying fennel instead of dill. I'll have to give that a try myself next time!
Chelsea Joy says
Mariann says
Made exactly according to recipe—both hubby and I loved it!
Chelsea says
Glad to hear it Mariann!