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+ servings
Thinly sliced carrots cooked in a cast iron skillet.

Butter sautéed carrots

Thinly sliced carrots sauteed in butter with a dash of thyme and turmeric. A delicious side dish where the natural sweetness of the carrots is naturally coming through without the need to glaze them in added sugar.

Course Side Dish
Cuisine Italian
Keyword caramelized carrots, sauteed carrots, skillet side dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 376 kcal
Author Eva | Electric Blue Food


  • 600 g carrots
  • 70 g butter
  • 1/2 tsp thyme dried
  • 1/2 tsp turmeric powder optional
  • 1/3 tsp salt


  1. Peel and thinly slice the carrots to 1 mm thick. I have used my food processor for even slices.

  2. Set the skillet on medium-high heat and melt 40 g (3 tbsp) of butter. When melted, add the carrots. Cook for 5 of minutes moving them around the pan to evenly distribute the heat and steam around.

  3. Add the thyme, turmeric and salt and stir in. Add the rest of the butter.

  4. Keep cooking the carrots on a rather high heat for another 15 minutes always moving them around.

  5. After a total of 20 minutes the carrots should have softened enough to properly have cooked through. They should display a nice caramelization and some should have nicely browned edges. Garnish with fresh thyme (if desired) and serve.

Recipe Notes

I kept a medium-high heat throughout the preparation, as heat is key when sautéing. On my induction stove I've been switching between 7 and 8, lowering when the carrots were browning too fast and then increasing again from time to time.

Nutrition Facts
Butter sautéed carrots
Amount Per Serving
Calories 376 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g113%
Cholesterol 75mg25%
Sodium 845mg37%
Potassium 960mg27%
Carbohydrates 29g10%
Fiber 8g33%
Sugar 14g16%
Protein 3g6%
Vitamin A 50993IU1020%
Vitamin C 18mg22%
Calcium 107mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.