Sauteed Carrots
Recipe type: Side
Prep time:
Cook time:
Total time:
Ingredients
- 2 lbs carrots, peeled
- 1 ½ Tablespoons butter, divided
- salt, ground black pepper
- ⅓ - ½ cup chicken broth or vegetable broth
- 2-4 garlic cloves
- ½ - 1 Tablespoon lemon juice
- 1 Tablespoon honey
- fresh parsley (or other fresh herbs, like green onions, chives, thyme, rosemary, etc.)
Instructions
- Peel the carrots and cut in half or quarters, depending on their size. The important thing is to have them approximately the same thickness.
- Melt ¾ 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.
- 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 ¾ Tablespoons of butter. Gently stir to combine.
- Garnish with fresh herbs.