If you're looking for an easily made side dish that the whole family will enjoy, look no further than my Sautéed Carrots with Gremolata. The carrots are cooked to the perfect degree of tenderness and then topped with a brightly flavoured, herbed gremolata that transforms the humble carrot into an elegant side dish. It is quick and easy, ideal for busy weeknights but so good you will want to serve it on special occasions.
Why You'll Love This Recipe:
- The recipe is naturally gluten-free, nut-free and vegetarian, making it suitable for many people with specific dietary requirements.
- It is easy to double the recipe for a larger number of people.
- Carrots are extremely versatile; they can be used in sweet and savoury dishes, such as my Gluten-free Carrot Cake and Roasted Carrot Soup.
- You will find that sautéing is a quick and easy method of cooking carrots, and the easily made herbed gremolata served with them really elevates the flavours.
- It is an ideal side dish to serve alongside most proteins, such as my Roast Chicken or Grilled Lamb Cutlets.
Recipe Inspiration: knowing how to sauté vegetables is a useful skill to learn. The vegetables are quickly cooked in a small amount of oil or fat in a large frying pan over medium-high heat and tossed until cooked. Sautéing enhances their colour and natural flavour. This is a technique and recipe that we make regularly.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Carrots: I use medium size carrots that are firm and crisp with smooth skin and a bright colour.
- Extra virgin olive oil: we sauté the sliced carrots in a small amount of olive oil.
- Parsley: for the best flavour, use the flat-leaf variety.
- Garlic: we use fresh garlic for the best result. Bottled varieties are not suitable.
- Lemon zest: some finely grated lemon zest adds the bright flavour of citrus.
- Sea salt and freshly ground black pepper: these two seasoning ingredients lift and enhance all the flavours.
Variations:
Gremolata: you can use the basic gremolata recipe as a base and adjust the flavours to suit your taste or what you are serving. For instance, try dill with fish or basil with Italian soups or stews. Orange zest is a great substitute for lemon zest. Feel free to experiment.
How To Make Sautéed Carrots:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Prepare your carrots:
Peel your carrots and thinly slice on a diagonal.
2 - Sauté the carrots:
Over medium high heat, add the olive oil to a large frying pan. Add the carrots and sauté until just tender. Season to taste.
3 - Prepare the gremolata:
Finely chop the garlic and parsley, and mix in a small bowl along with the lemon zest.
4 - Serve and enjoy:
Serve the carrots on a large platter, topped with the gremolata.
Hint: a shallow frying pan with a heavy base is best for sautéing as it heats evenly.
Tips for Success, Storage and FAQs:
When buying carrots, look for those that are firm with smooth skin and a bright colour. Avoid those that have cracks or feel soft. It is a sign of age if any have signs of small, hair-like roots. Fresh carrots are sweeter than old ones. If they still have their leaves attached, this is a great way to determine age. The leaves should be vibrant green, not dull and limp.
You don't have to, but they are more visually appealing if peeled.
The carrots are best served when they're cooked. However, you can reheat them in a frying pan over low-medium heat.
Store them in an airtight container in the fridge for up to three days. Reheat or bring to room temperature.
Gremolata is a classic Italian condiment traditionally made from chopped flat leaf parsley, garlic and lemon zest. The flavour is vibrant and bright and is an excellent way to add a burst of flavour to a finished dish. Perhaps best known for its addition to the rich, flavoursome, Italian stew Osso Buco alla Milanese. You can make it in just 5 minutes and will find countless ways to use it. Try sprinkling it over roast meats, fish, or add to soups, stews or risotto.
Top Tip:
When making a dish from such simple ingredients, I recommend that you use the best quality for maximum flavour. Look for fresh, crisp carrots and use the best olive oil that you have.
Season your carrots after they are cooked. Adding salt at the beginning will cause them to release moisture. Shake or stir them regularly but not constantly. They need to have time to sear in the pan and develop colour.
Serving Suggestions:
These Sautéed Carrots with Gremolata are ideal to serve alongside many dishes. Some suggestions are:
- Slow Roasted Leg of Lamb
- Butterflied Roast Chicken
- Turkey and Vegetable Patties
- Crispy Crumbled Pork Medallions
These Sautéed Carrots with Gremolata will forever change the way you look at the humble carrot. This simple cooking technique is ideal for busy weeknights and the Gremolata makes it a dish that is perfect for special occasions.
Alex xx
More Delicious Recipes For You To Try:
Stay in touch!
Follow me on Facebook, Pinterest, Flipboard and Instagram and subscribe to my newsletter.
Sautéed Carrots
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Sautéed Carrots:
- 2 tablespoon extra virgin olive oil See Note 1
- 400 g (14 oz) carrots - prepared weight after peeling & trimming See Note 2
- sea salt and freshly ground black pepper - to taste See Note 3
For the Gremolata:
- 1 teaspoon lemon zest
- ½ cup flat-leaf parsley - firmly packed, finely chopped
- 1 small garlic clove - grated
Instructions
- Peel the carrots and trim the tops and ends.Thinly slice the carrots on the diagonal. (I aim for approximately 0.5 cm/0.2 inch in thickness.)
- In a large frying pan (See Note 4), heat the olive oil over medium high heat.Add the carrots and sauté, moving the vegetables regularly so they cook evenly. Ensure that they don't burn but allow enough time for the carrots to be in contact with the hot pan and caramelise slightly. Cook for approximately for 8-10 minutes, or until just fork tender. Season with a little salt and pepper.
- For the Gremolata, add the ingredients to a small bowl and mix to combine.
- Serve the Sautéed Carrots on a platter with the Gremolata sprinkled over the top.
Notes
- Carrots: as carrots are a hard vegetable, it is important that you cut thinly. Ensure that your carrots are cut to a uniform size so they cook evenly.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Seasoning: adjust the seasoning to your liking - we recommend using freshly ground black pepper and sea salt flakes for the best flavour. If you like heat, add a little fresh or dried chilli.
- Frying pan: it is important to use the right size pan. Use a shallow, heavy bottomed frying pan that has the space to cook the vegetables without crowding them or they will steam.
- Storage: keep in an airtight container in the fridge for up to three days.
- Reheating: leftovers are delicious enjoyed at room temperature, or can also be reheated on the stovetop.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Joan. Halliday says
Love this recipe Alexandra. I’ve always wanted to cook carrots with extra taste. Perfect .. thank you
Alexandra Cook says
Thank you, Joan! 🙂
So happy you enjoyed this one! Alex xo