Vegetables and Sides

Sautéed Carrots (with or without Fennel)

A very simple way to enjoy the pure sweet taste of carrots.  Especially delicious if the carrots have just come from your garden or the farmer’s market. Fennel and carrots are a perfect flavor combination, but the carrots can stand on their own.

Sauteed Carrots (with or without Fennel)

Author Rosalie D’Amico


  • 1 pound carrots, peeled and sliced diagonally into rounds on the bias
  • ½ small fennel bulb, cut into thin wedges leaving the root intact (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ teaspoon kosher salt
  • 1 tablespoon chopped fresh herbs such as tarragon, thyme, chives, parsley
  • 1 tablespoon Balsamic Vinegar or a drizzle of Balsamic Glaze (optional)


  • Heat the olive oil and butter in a large skillet over medium high heat. Add the carrots and fennel (if using) and cover. Cook for 4 minutes without stirring.
  • Remove the lid, stir and add the salt. Continue to sauté uncovered until cooked to your liking. A little browning on the carrots is a good thing. Add Balsamic Vinegar if using.
  • Remove from heat and stir in the herbs of choice. If you are using Balsamic Glaze, simply drizzle over the carrots just before serving.