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Sauteed Carrots

My aunt passed this recipe down to me. It's requested often by family.—Mildred Sherrer, Fort Worth, Texas
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4-5 servings


  • 1-1/2 pounds carrots, cut into 1-inch julienne strips
  • 4 tablespoons olive oil
  • 1/3 cup chicken broth
  • 1/2 teaspoon pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon zest
  • 1 tablespoon minced fresh parsley


  • In a large skillet, saute carrots in oil for 3 minutes. Add the broth and pepper. Cover and cook for 5-6 minutes or until carrots are crisp-tender.
  • Combine the brown sugar, butter, lemon juice and zest; pour over carrots. Cook until sugar is dissolved and liquid is thickened. Sprinkle with parsley.

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