Sweet Sauteed Carrots
October 5, 2016 - 2 Comments
If it comes to my top ten favorite side dishes, Sweet Sauteed Carrots are on that list without a doubt.
It does not take much to make this delicious side dish. The first thing of course is to get a ton of carrots 🙂 I prefer organic ones.
The next step is to cut off the ends of the carrots, throw them in the pot and cook them for about 20-25 minutes. An important tip is not to over boil them! They will get too mushy for you to dice them in the next step.
All right after the carrots are done cooking, cool them in cold water for a few minutes so it will be easy to peel them.
After peeling comes dicing 🙂 It doesn’t take much time to do this, you just need to have a bit of patience if you want to have the best sweet sauteed carrots under the sun 🙂
If you made it through dicing, then you’re pretty much all set!. Load the carrots into a pot, add 1/2 glass of water, and season them with fresh rosemary, bay leaves, sage, allspice, brown sugar, white vinegar and butter. Cook on low heat for about 30 minutes.
Serve while hot!
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Sweet sauteed carrots. Sauteed to perfection, cooked with rosemary, sage and bay leaves. A perfect side dish.
- 2 lbs Carrots
- 1 tbs Brown sugar
- 4 Bay leaves
- 8 Allspice whole
- 1 tbsp White vinegar
- 1/2 stick Butter unsalted
- 1 leaf Sage
- 1 leaf Rosmeary
- 1 tbsp Vegeta
- 1 tbsp Ground black pepper
Wash the carrots, cut the ends off and cook for about 25 minutes on medium-high heat. Chill in the cold water for few minutes before peeling and dicing.
Peel and dice the carrots.
Transfer the carrots back to the pot, add 1/2 glass of water, butter, brown sugar, bay leaves, all spice, white vinegar, sage, rosemary, black pepper, and vegeta. Cook on low heat for about 30 minutes.
Serve while hot!