Carrots Sauted in Bay Leaf
Elevate your side dish game with this aromatic recipe for Carrots Sautéed in Bay Leaf. Tender carrot rounds are infused with the warm, herbal essence of bay leaves and garlic, then gently caramelized in a luscious blend of butter and olive oil for a beautifully golden finish. This simple yet sophisticated dish is seasoned with a touch of salt and pepper, balanced by the freshness of chopped parsley. Ready in just 30 minutes, it’s the perfect addition to any meal, whether paired with roasted meats or enjoyed as a standalone vegetarian delight. With its subtle layers of flavor and gorgeous presentation, this recipe transforms everyday carrots into an irresistible centerpiece.
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Recipe Information
Ingredients
- 500 grams carrots
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 whole leaves bay leaves
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 100 milliliters water
- 2 tablespoons fresh parsley
Instructions
Peel the carrots and slice them into thin rounds, approximately 1/4-inch thick. Set aside.
Peel and gently crush the garlic cloves, keeping them whole.
In a large skillet, heat the butter and olive oil over medium heat until the butter melts and begins to foam.
Add the crushed garlic cloves and bay leaves to the skillet. Sauté for about 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the sliced carrots to the skillet and stir to coat them evenly in the butter and oil mixture.
Season the carrots with salt and black pepper, then pour in the water. Mix well to combine.
Cover the skillet with a lid and reduce the heat to medium-low. Allow the carrots to cook for 10-12 minutes, stirring occasionally, until tender and the water has mostly evaporated.
Remove the lid and increase the heat to medium. Sauté the carrots for another 3-5 minutes to lightly caramelize them, stirring frequently for even color.
Remove the bay leaves and discard them. Taste and adjust seasoning with more salt and pepper, if needed.
Transfer the sautéed carrots to a serving dish and sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 23.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1712 mg | 36% | |
*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.
