Sautéed Carrots

Sautéed Carrots

Sautéed Carrots

Yield: Serves 2-4


2 bunches thin carrots, multi-colored if possible, peeled and all but ½ -in. of tops removed
Extra virgin olive oil
Kosher salt and freshly ground black pepper


Oven Temperature: 530-560 degrees*

Flame Height: 5

  1. Heat a 12-in. cast iron or an aluminum skillet** in front of the flame for 4 minutes.
  2. Toss carrots in a bowl with a little olive oil and salt and pepper to taste.
  3. Remove the pan to the mantle, add the carrots and toss 2 or 3 times in the pan. Move the pan to the center of the oven and sauté, stirring once or twice, for 3-4 minutes. Turn the pan 180 degrees half way through the cooking process.
  4. Carrots should have good color without being shriveled. They will continue to cook as they cool, so remove from the oven just before they become tender.

*You can sauté at any temperature over 490, depending on what else you are cooking in the oven at the same time
**Or you can use a non-stick sauté pan, but do not pre-heat it.


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