Description
With only five ingredients and minimal prep, this simple recipe for sautéed carrots could not be easier. In 20 minutes or less, you’ll have a healthy, sweet, and spicy gluten-free side dish the whole family will love.
Ingredients
1 tablespoon ghee or grass-fed butter (see dairy-free alternatives below)
1 pound carrots with skins, stems removed, cut on the bias to 1/8” slices
1/4 teaspoon fine salt
2 teaspoons raw honey
1/2 teaspoon fresh cracked black pepper (about 30 spins in a pepper mill)
Instructions
- Heat the Ghee: Warm the ghee or oil in a large skillet or sauté pan on medium-low heat.
- Sauté the Carrots: Add the sliced carrots, sprinkle with salt, and stir occasionally to prevent sticking. Cook until slightly browned and tender with a little crunch (about 12-15 minutes).
- Glaze the Carrots: Remove the sautéed carrots from the heat and drizzle with raw honey. Add the black pepper and toss until thoroughly coated. Adjust the seasonings if desired.
- Plate and Serve Warm: These sautéed carrots taste great with chicken, bison, or wild-caught salmon and steamed kale. Refrigerate leftovers in an airtight glass container for up to 4 days.
Notes
Ghee Substitutions: Extra virgin olive oil, avocado oil, and walnut oil are all delicious, healthy, vegan substitutions for ghee or butter.
Honey Substitutions: To make this recipe suitable for vegans, the Body Ecology Diet, and low-FODMAP, use Pure Liquid Monk Fruit Drops instead of raw honey. Start with 30 drops and add more to taste.
