Carrots and Mushrooms Saute
Add vibrant color and rich, earthy flavors to your dinner table with this quick and easy Carrots and Mushrooms Sauté recipe! Perfectly tender carrot slices and golden-brown mushrooms are brought together in a fragrant mix of garlic and fresh herbs like thyme or parsley. Lightly seasoned with salt and black pepper, this side dish is simple yet irresistibly flavorful. A splash of vegetable broth (optional) enhances the dish's texture, making it a versatile choice to accompany roasted meats, pasta, or grains. With just 10 minutes of prep and 15 minutes of cooking time, this healthy vegetable sauté is ideal for busy weeknights or as a stunning addition to your holiday spread. Whether you're seeking keto-friendly, low-calorie, or gluten-free side dish ideas, this recipe delivers on all fronts!
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Recipe Information
Ingredients
- 4 medium carrots
- 2 cups mushrooms (button or cremini)
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 tablespoon fresh thyme or parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup water or vegetable broth (optional)
Instructions
Peel the carrots and slice them into thin rounds about 1/8-inch thick.
Clean the mushrooms with a damp paper towel or brush, then slice them into even-sized pieces.
Mince the garlic cloves and set aside.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the sliced carrots. Cook for 3-4 minutes, stirring occasionally, until they begin to soften slightly.
Add the mushrooms to the skillet and continue cooking for 5-6 minutes. Stir frequently to allow the mushrooms to release their moisture and brown lightly.
Stir in the minced garlic and cook for 1-2 minutes, stirring constantly to avoid burning the garlic.
Season the mixture with salt, black pepper, and fresh thyme or parsley. Stir to combine.
If the carrots are not yet fully tender, add 1/4 cup of water or vegetable broth to the skillet. Cover with a lid and cook for an additional 2-3 minutes, or until the carrots are cooked to your desired texture.
Remove the skillet from the heat and give the sauté a final stir. Adjust seasoning if necessary.
Transfer the carrots and mushrooms to a serving dish and garnish with additional fresh herbs, if desired. Serve warm.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 15.8 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
