Sauteed carrots with citrus butter

I’M NOT GOING TO LIE. The kids don’t like carrots and these are no exception. But because I’m crazy determined to keep offering healthy foods in various ways, over and over until their tastes come around, this is another idea. The good news is, Paul and I think they’re delicious.

These are an easier version of a Tyler Florence recipe I first made for a New York dinner party years ago. I knew they were a hit when my friend Jen said, “WOW, what did you do to these carrots?!” (I’m still waiting for a similar reaction from the pip squeaks in Rome…) To make this simple side dish, just peel and slice your carrots. I saute them in an inch of water first, then add a splash of olive oil and one pat of butter. The water helps with a quicker cooking process; the oil and butter add flavor. Speaking of bites you’ll want more of, the best part of these carrots comes at the end. I like to zest half an orange then squeeze the whole thing into the pan. Remove the lid and let the juices reduce; finish with parsley, salt and pepper.

Everyone has to try one bite of everything at our dinner table and like I said, these carrots aren’t an easy sell but I think (hope, pray…) they’re growing on the wee ones. And in the meantime, more for me and the littlest Mathews of all.



  • 6 carrots peeled and sliced
  • 1/2 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 orange
  • (optional) 1 teaspoon finely diced fresh parsley or sage
  • salt and pepper to taste


Peel and slice the carrots. Add carrots to a large saute pan and fill with an inch of water. Cover with a lid and bring to a simmer over medium-high heat. Boil gently for about 5 minutes. Remove the lid and add oil and butter. Cook for 2-3 minutes. Add the zest of an orange plus freshly squeezed juice. Cook for another 2-3 minutes until the sauce is reduced and slightly thicker. SprinkleĀ  with salt, pepper and fresh herbs.


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