Sauteed Carrots

Makes 4 servings; ½ cup each serving

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  • 1 pound fresh carrots or 1 pound frozen carrots (crinkle cut or coins)
  • ⅓ cup water
  • ½ Tablespoon butter
  • 2 teaspoons honey
  • Salt and pepper to taste (optional)



  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. If using fresh carrots, wash, peel, and cut carrots into coin slices.
  3. In a large skillet add carrots and water. Bring to a boil, then reduce heat to medium-low and cover for 6 to 8 minutes until carrots are fork tender. Drain carrots and return to skillet.
  4. Add butter and honey to the skillet with carrots and continue cooking uncovered on medium-low, about 2 minutes. Stir carrots until evenly coated with honey-butter glaze.
  5. Season with salt and pepper to taste.
  6. Refrigerate leftovers within 2 hours

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.