Sautéed Carrots
This is a delicious and colorful side dish that goes with anything.
Ingredients
- 2-3 lbs Carrots
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 2 tbsp Water
- 2 tbsp Sugar
- 1 tbsp Dijon Mustard
- 1 tbsp Apricot Preserve
Instructions
- Peel and wash Carrots. Slice carrots into slices less than ½-inch thick and on a long diagonal.
- Place carrots in a sauté pan and add Butter and Olive Oil. Place on medium heat and cover. Stir after a few minutes.
- When carrots are just getting tender add Lemon Juice, Water, Sugar, Dijon Mustard and Apricot Preserve. Toss everything to coat well.
- Cover frying pan and cook on medium/low heat until carrots are tender and golden or place roasting pan uncovered in 350℉ oven for 35-40 minutes or until carrots are tender and golden. Both methods work well.
- Let carrots rest for 5 minutes before serving so glaze can set a bit.
