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Sam the Cooking Guy’s Sauteed Roasted Carrots

Posted on: March 19th, 2017 by Taryn Jeffries No Comments

Whether its a big holiday dinner or and everyday family meal, the side dishes play a supporting role and should never be overlooked. For me and my family, there is nothing better than simple roasted carrots.

This sauteed roasted carrots recipe from Sam the Cooking Guy is quick and simple and allows the subtle sweetness of the carrots to come through by using the best ingredients you can find. The one tip he gave to me when I interviewed him was that when your recipe calls for just a few items, you need to really make sure that those items are the best that you can find.

 

Sam the Cooking Guy's Sauteed Roasted CarrotsYou can even watch Sam making them here:

Happy cooking!

Sam the Cooking Guy's Sauteed Roasted Carrots
Sam the Cooking Guy's Sauteed Roasted Carrots
Print Recipe
These simple sauteed roasted carrots make a great addition to any table. Whether you are celebrating a holiday or enjoying a quiet family dinner, the simple ingredients will truly shine. You'll be surprised how quick and easy this recipe is, as well as the resulting flavors!
Sam the Cooking Guy's Sauteed Roasted Carrots
Sam the Cooking Guy's Sauteed Roasted Carrots
Print Recipe
These simple sauteed roasted carrots make a great addition to any table. Whether you are celebrating a holiday or enjoying a quiet family dinner, the simple ingredients will truly shine. You'll be surprised how quick and easy this recipe is, as well as the resulting flavors!
Ingredients
  • 1 pound baby multi colored carrots halved lengthwise
  • 3 Tbsp. butter
  • kosher salt & freshly ground pepper to taste
  • 1 Tbsp. Chives finely diced
Servings:
Instructions
  1. Slice carrots lengthwise, and trim green at the top, but leaving about ½ of the green at the top.
  2. Heat a large skillet on medium-high heat, add 2 tablespons of the butter and the carrots
  3. Begin to cook, slowly and season to taste with salt & pepper
  4. Turn over every so often to get color on all sides
  5. Cook until crisp/tender – and when they’re almost done, add remaining butter and chives
  6. Plate and serve
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About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

More Posts by  | Website  | Follow Taryn Jeffries on Twitter

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