What is the Best Way to Cook Carrots on the Stovetop?

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Aug 22, 2013
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(Image credit: Emily Han)

Q: Recently, I came across a recipe for carrots cooked in a pan with butter (maybe some oil also…not sure). There was no glaze or juice involved. Maybe just salt and pepper for seasoning. I remember the carrots were peeled and left whole (not sliced) Do you know a recipe like this? One without additional seasonings that mask the true flavor of the carrot?

Sent by Gail

Editor: It sounds like you’re well on your way to a recipe! I love the idea of cooking carrots over medium heat in just butter and oil (equal parts is a good start), sprinkled with just salt and pepper. Sounds great!

Readers, do any of you cook your carrots this way? What is your favorite recipe?

(Image: Emily Han)