Sautéed Carrots with Fresh Herbs

This is the simplest of sautés.  Try varying the herbs.  Add minced garlic or ginger root.  Perhaps a shallot.  Substitute lime or orange for the lemon.  Use your imagination.  Or leave just as it is.  It’s tough to argue with something that’s pretty perfect.

(Serves 4)


  • One small bunch carrots, peeled
  • Extra virgin olive oil
  • 1/2 teaspoon cumin seeds
  • 3/4 cup roughly chopped mixed herbs (such as cilantro, parsley and mint — more of the first two)
  • One teaspoon butter
  • One teaspoon honey
  • Juice of one half lemon
  • Salt and freshly ground pepper


  1. Cut carrots diagonally crosswise into pieces roughly 1/2 inch wide.
  2. Heat a large skillet over medium heat.  Add enough oil to coat the bottom of the pan.  Add cumin seeds and sauté briefly until fragrant (about 30 seconds).  Add carrots, cover and cook until just tender and brown in spots, about ten minutes.  Stir periodically during cooking for even browning.
  3. Turn off heat, remove cover and add herbs, butter, honey and lemon juice to the pan.  Stir to combine, and season with salt and pepper to taste.
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