Made By Emily
Side Dishes

Garlic Butter Pan-Fried Carrots

Delicious pan-fried carrots served on a plate, garnished and ready to enjoy.

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 4
  • Cuisine: International, Home Cooking
  • Course: Side Dish
  • Calories: Approximately 110 kcal per serving

Ingredients

  • 500 g (about 1 pound 1 ounce) carrots
  • Salt to taste
  • Olive oil, about 2 tablespoons (30 ml) for pan frying
  • 30 g (2 tablespoons) unsalted butter
  • 2 cloves garlic, finely chopped
  • 2 stalks fresh parsley, chopped

Instructions

  1. Peel and wash the carrots thoroughly. Cut them into evenly sized pieces—either thick slices or sticks—that will cook uniformly during frying.
  2. Heat the olive oil in a medium frying pan over medium heat. Once hot, add the carrots and a pinch of salt. Stir occasionally for about 3 minutes to begin softening and browning.
  3. Add the butter and chopped garlic to the pan with the carrots. Continue cooking, stirring carefully to avoid burning the garlic, until carrots are tender and have a golden-brown surface. This should take about 5–7 minutes. You’ll notice a rich aroma as the garlic cooks.
  4. Remove the pan from heat. Sprinkle the chopped fresh parsley over the carrots and stir gently to distribute.
  5. Taste and adjust salt as needed. Serve immediately for the best texture and flavor.

Recipe Notes

  • Slice carrots to similar thickness to ensure even cooking.
  • Use a combination of olive oil and butter for a balanced flavor and better browning.
  • Keep the heat moderate to prevent garlic from burning and turning bitter.
  • Fresh herbs added at the end preserve their bright flavor and aroma.

Nutrition Estimate

Per serving (serves 4):

  • Calories: 110 kcal
  • Protein: 1.5 g
  • Carbohydrates: 12 g
  • Fat: 7 g

Values are estimates and may vary by ingredients and portion size.