Well Plated · by Erin Clarke★ 4.8 (51)
Sautéed Carrots
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 3%
CARBS 15G76% OF CAL
4G FIBER4G OTHER7G TOTAL SUGAR
FAT 2G26% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced carrots quickly sautéed in butter with a touch of maple syrup and herbs. A simple, elegant side dish for weeknight or holiday meals.
sideamerican🍳 skilletgluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds carrots (peeled and cut into diagonal, 1/4-inch-thick slices)
- ⅓ cup water
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon unsalted butter (use coconut oil to make vegan)
- 1 tablespoon honey or pure maple syrup (optional)
- 1 to 2 tablespoons chopped fresh herbs of choice: ( parsley, dill, and thyme are all delicious)
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 3%
CARBS 15G76% OF CAL
4G FIBER4G OTHER7G TOTAL SUGAR
FAT 2G26% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 461mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 486mg
- Calcium
- 51mg
- Iron
- 0.46mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.