Sautéed Carrot Coins

Sauteed carrot coins are a great way to dress up carrots and create a healthy side dish.

Yield: 4 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 19 Minutes

Nutritional Information

Amount per serving
  • Calories: 73
  • Fat: 3.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.2g
  • Carbohydrate: 11g
  • Fiber: 3.3g
  • Cholesterol: 8mg
  • Iron: 0.5mg
  • Sodium: 174mg
  • Calcium: 41mg


  • 1/4 cup water
  • 1 pound peeled carrots, cut diagonally into 1/4-inch-thick slices
  • 1 tablespoon butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. 1. Place 1/4 cup water and carrots in a large skillet; cover and cook over medium-high heat 6 minutes or until carrots are crisp-tender. Drain carrots. Melt butter in pan over medium-high heat. Add carrots, salt, and pepper; sauté 3 minutes or until tender and lightly browned. Top with parsley.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sautéed Carrot Coins Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy