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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Butter Sauteéd Carrots
...in your mind.
Butter Sauteéd Carrots

Butter Sauteéd Carrots

Can anything better then these simply cooked carrots? Makes a pound


  • 1 pound baby multi-colored carrots, halved lengthwise
  • 3 tablespoons butter
  • Kosher salt & freshly ground pepper to taste
  • 1 tablespoon chives, finely diced


  1. Slice carrots lengthwise, trim green at the top, but leaving about 1/2 of the green at the top
  2. Heat a large skillet on medium-high heat, add 2 tablespoons of the butter and the carrots
  3. Begin to cook, slowly and season to taste with salt & pepper
  4. Turn over every so often to get color on all sides
  5. Cook until crisp/tender – and when they’re almost done, add remaining butter and chives - stir well
  6. Plate and serve