Sautéed Carrot Recipe with Rosemary
Elevate your everyday veggies with this irresistible Sautéed Carrots with Rosemary: tender-crisp carrot coins sautéed in butter with fragrant garlic and earthy rosemary, then finished with a generous sprinkle of Parmesan for nutty bliss. Ready in just 25 minutes, it’s the effortless side that steals the show at weeknight dinners or holiday feasts like Thanksgiving and Christmas.
Looking for a side dish that’s ridiculously easy yet tastes like it belongs on a holiday table? These Sautéed Carrots with Rosemary, Garlic, and Parmesan are about to become your new favorite. Tender-crisp carrot coins are pan-fried in butter, infused with fragrant rosemary and garlic, then finished with a generous shower of nutty Parmesan. In just 25 minutes you’ve got pure comfort and elegance in one skillet.
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These carrots are sautéed low and slow in plenty of butter with fresh rosemary and garlic until they’re golden-edged and fragrant, then showered with Parmesan right before serving. The result? A side dish that’s buttery, herby, cheesy, and downright addictive. Pair them with everyday chicken, Sunday roast, Thanksgiving turkey, or Christmas ham—they steal the show every single time. Simple ingredients, huge flavor—let’s make them!
Sautéed Carrot Recipe:
Ingredients:
- Two pounds carrots, peeled and cut into coins
- 2 Tablespoons butter
- 2 teaspoons minced garlic
- 1 Tablespoon dried rosemary, or more to taste
- ¼ cup shredded Parmesan cheese, to taste
Equipment Needed:
🥣 Recipe Tips
- Cut carrots evenly for flawless texture – Slice them into ¼-inch coins on the bias (diagonal) so they cook quickly and evenly. Uniform pieces = no crunchy surprises mixed with mushy ones, and the angled cut gives more surface area for delicious browning.
- Don’t skip the lid trick – After adding the garlic and rosemary, cover the pan for the first 5–7 minutes. This steams the carrots just enough to get tender-crisp while the buttery rosemary goodness infuses every bite. Remove the lid for the last few minutes to let any extra moisture evaporate and intensify the flavor.
- Parmesan two ways for max flavor – Stir in half the Parmesan right at the end off-heat so it melts into a light sauce, then sprinkle the rest on top just before serving. The first melt makes them silky; the fresh sprinkle gives that irresistible cheesy crust.
Bonus: a quick grind of black pepper or a tiny squeeze of lemon at the end wakes everything up!
Directions for making these Stir fry carrots:
Melt the butter in a large skillet (cast iron or wok works beautifully) over medium heat. Once it’s hot and foaming, add the sliced carrots in a single layer. Let them sauté, stirring occasionally, until they reach your perfect texture: cook 10–12 minutes for melt-in-your-mouth tender, or 7–9 minutes if you love them tender-crisp with a little bite. Your carrots, your rules!
When the carrots are almost at your desired tenderness, toss in the minced garlic and stir constantly for 1–2 minutes—just until it’s fragrant and golden (don’t let it burn, or it’ll turn bitter!).
Toss in the chopped fresh rosemary and give everything a good stir. Keep sautéing for another minute or two, letting the rosemary warm up and release its amazing piney aroma so every carrot gets perfectly infused. You’ll know it’s ready when the whole pan smells like holiday heaven!
Pull the skillet off the heat (this stops the garlic and rosemary from overcooking) and immediately sprinkle the Parmesan over the hot carrots. Give it a gentle toss so the cheese melts into buttery little pockets of goodness. Serve right away while it’s steamy and irresistible!
Transfer the carrots to a warm serving dish and, if you’re feeling extra, shower them with another handful of freshly grated Parmesan. Serve immediately and watch them vanish.
Because every dinner deserves a standout side—and these rosemary-garlic sautéed carrots are it. Bright, buttery, perfectly tender-crisp, and finished with that irresistible Parmesan kiss, they turn a simple meal into something worth lingering over. One bite and they’ll be requested again and again. Here’s to more delicious memories around your table!
Other Vegetable Side Dish Recipes:
🥣 Recipe
Ingredients
- 2 pounds carrots peeled and cut into coins
- 2 Tablespoons butter
- 2 teaspoons garlic minced
- 1 Tablespoon dried rosemary or more to taste
- ¼ cup Parmesan cheese shredded , or more to taste
Instructions
- Melt the butter in a large skillet (cast iron or wok works beautifully) over medium heat. Once it’s hot and foaming, add the sliced carrots in a single layer. Let them sauté, stirring occasionally, until they reach your perfect texture: cook 10–12 minutes for melt-in-your-mouth tender, or 7–9 minutes if you love them tender-crisp with a little bite. Your carrots, your rules!
- When the carrots are almost at your desired tenderness, toss in the minced garlic and stir constantly for 1–2 minutes—just until it’s fragrant and golden (don’t let it burn, or it’ll turn bitter!).
- Toss in the chopped fresh rosemary and give everything a good stir. Keep sautéing for another minute or two, letting the rosemary warm up and release its amazing piney aroma so every carrot gets perfectly infused. You’ll know it’s ready when the whole pan smells like holiday heaven!
- Pull the skillet off the heat (this stops the garlic and rosemary from overcooking) and immediately sprinkle the Parmesan over the hot carrots. Give it a gentle toss so the cheese melts into buttery little pockets of goodness. Serve right away while it’s steamy and irresistible!
- Transfer the carrots to a warm serving dish and, if you’re feeling extra, shower them with another handful of freshly grated Parmesan. Serve immediately and watch them vanish.
Nutrition
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