These sauteed carrots are a wonderful quick and easy vegetable side dish perfect for Thanksgiving, Christmas and beyond. A simple and vibrant dish to accompany your main holiday feast. Sauteed with scallions and thyme, these carrots are perfectly cooked every single time.
How is your Thanksgiving and holiday menu planning going? If you are still on the hunt for a tasty side dish, then I’ve got the perfect treat for you! These carrots are fresh and vibrant, the perfect addition to any table!
How to Make Sauteed Carrots with Scallions and Thyme
Peel, trim and halve carrots lengthwise; cut ¼-inch diagonally. (Large carrots will need to be quartered lengthwise.) Carrots should be about the same size.
Trim scallions and thinly slice the light green and white parts diagonally.
Heat butter and oil in a medium-sized skillet over medium heat.
Add carrots, onions, garlic, thyme leaves and ½ cup chicken stock.
Season with salt & pepper.
Reduce heat to lowest temperature, cover and cook 6-8 minutes or until carrots are fork-tender.
Uncover and cook until liquid is almost gone.
Taste and, if needed, season the sauteed carrots with additional salt & pepper.
How long does it take to saute carrots?
It only takes around 10-15 minutes (depending on the thickness of your carrots) for the carrots to cook through. You want them to be fork tender, but not overcooked. The sauteed carrots should retain their shape and have a slight texture to them. They will also be bright orange in color.
What do you serve with this side dish?
These sauteed carrots are best served alongside your other favourite side dishes and your main. You can enjoy them with turkey, fish or beef and they are quick enough to make as part of a weeknight meal. try them with:
A savory carrot side dish recipe
These sauteed carrots are cooked with scallions, thyme and garlic for a favorful side dish that your friends and family will love. It’s so easy to make these and you can even prep them ahead of time to make your life that little bit easier!
Top Tips To Make Sauteed Carrots with Scallions and Thyme
- Cut the carrots to similar sizes so that they cook evenly.
- Take care not to overcook the carrots.
- Use an unsalted chicken stock for this recipe, if you use a salted stock, omit the salt.
- Serve immediately.
For more side dish recipes:
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Meet The Author: Becky Hardin
Becky woke up on her 30th birthday and realized she didn’t know how to cook, ANYTHING! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!