Steamed and Sautéed Carrots

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We recently had friends over for a ham dinner. The menu was a cherry-lime glazed ham, a wheat berry barley salad with chick peas and feta (recipe from Dinner with Julie), mashed potatoes, broccoli and fruit salad.

Our friends brought over a beautiful tray of these peeled carrots. I loved the size and shape of the carrots – it felt fun and different than traditional carrot “coins”.

They used two cooking methods to make this simple – yet elegant side dish of vegetables: steaming and sautéing. Here is how you can prepare this yummy side dish that everyone, including kids, will like.

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Steamed and Sautéed Carrots
Prep time
Cook time
Total time
This is a simple way to get a flavourful veggie on your plate.
Recipe type: Vegetables
  • Carrots, peeled and cut into your desired shape. Keep your carrots a similar size so they cook at the same rate.
  • Pinch salt
  • 1-2 tbsp Olive oil
  • 1-2 cloves Garlic, minced or grated
  • Salt & Pepper
  1. In a large pot, add about an inch of water and a pinch of salt. Set on your stove top and turn on heat to high. When the water is boiling, add in the prepared carrots and cover with a lid. Turn down the heat to low/medium and steam for about 5 minutes. Drain carrots.
  2. Heat a large frying pan over medium-high heat. Add in olive oil, garlic and carrots. Sauté for another 2 minutes. Add in salt and pepper to taste.
  3. To vary the flavour, you could use a flavoured olive oil, available at many specialty olive oil shops. If you would like to further brighten the taste of this dish, add in a squeeze of lemon juice or a balsamic vinegar.


Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD Nutritionist and Registered Dietitian Calgary, AB.

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