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sauteed sliced carrants in a bowl

Sauteed Carrots with Scallions and Thyme

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 167.33kcal
These sauteed carrots are a wonderful quick and easy vegetable side dish perfect for Thanksgiving, Christmas and beyond. A simple and vibrant dish to accompany your main holiday feast.
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  • 1 pound carrots
  • 2 scallions
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 1 clove garlic minced
  • 4 thyme sprigs leaves only
  • ½ cup unsalted chicken stock
  • Kosher salt & freshly ground black pepper


  • Peel, trim and halve carrots lengthwise; cut ¼-inch diagonally. (Large carrots will need to be quartered lengthwise.) Carrots should be about the same size.
  • Trim scallions and thinly slice the light green and white parts diagonally.
  • Heat butter and oil in a medium-sized skillet over medium heat.
  • Add carrots, onions, garlic, thyme leaves and ½ cup chicken stock.
  • Season with salt & pepper.
  • Reduce heat to lowest temperature, cover and cook 6-8 minutes or until carrots are fork-tender.
  • Uncover and cook until liquid is almost gone.
  • Taste and, if needed, season with additional salt & pepper.
  • Enjoy!


Calories: 167.33kcal | Carbohydrates: 12.16g | Protein: 1.92g | Fat: 13.16g | Saturated Fat: 4.21g | Cholesterol: 15.05mg | Sodium: 89.04mg | Potassium: 404.8mg | Fiber: 3.47g | Sugar: 5.56g | Vitamin A: 19226.53IU | Vitamin C: 9.65mg | Calcium: 45.79mg | Iron: 0.67mg