Recipe courtesy of Ina Garten
Sauteed Carrots
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 96 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 425 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 4 grams
- Protein
- 1 grams
- Sugar
- 7 grams
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 96 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 425 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 4 grams
- Protein
- 1 grams
- Sugar
- 7 grams
Ingredients
Directions
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
My Private Notes
Show:
Barefoot Contessa
Episode:
Birthday Gift Dinner
