Sauteed Carrots and Leeks
Elevate your vegetable side dishes with this vibrant and flavorful recipe for Sautéed Carrots and Leeks. Featuring tender matchstick carrots and mellow, caramelized leeks, this dish is infused with the earthy aroma of fresh thyme, a hint of garlic, and a luscious blend of butter and olive oil. Perfectly seasoned with kosher salt and a dash of black pepper, the vegetables are quickly steamed to achieve a delightful balance of crisp-tender texture. Ready in just 25 minutes, this easy recipe is not only quick but also an elegant, healthy accompaniment to any weeknight meal or holiday feast. Packed with color, flavor, and versatility, these sautéed vegetables are sure to become a staple on your table.
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Recipe Information
Ingredients
- 4 medium carrots
- 2 large leeks
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 small garlic cloves
- 1 teaspoon fresh thyme
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons water
Instructions
Wash the carrots and leeks thoroughly to remove any dirt. Peel the carrots and cut them into thin matchsticks or slices, about 1/4 inch thick. Trim the root end and dark green tops off the leeks, leaving only the white and light green parts. Slice the leeks into thin rounds.
Peel and finely mince the garlic cloves.
Heat a large skillet over medium heat. Add the butter and olive oil, letting the butter melt completely.
Add the sliced carrots to the skillet. Cook for 3-4 minutes, stirring occasionally, until they begin to soften slightly.
Stir in the leeks and garlic, ensuring they are evenly distributed among the carrots. Sprinkle the thyme, kosher salt, and black pepper over the vegetables.
Cook for another 5-6 minutes, stirring frequently, until the leeks are soft and slightly caramelized, and the carrots are tender but still slightly crisp.
Add 2 tablespoons of water to the skillet and cover with a lid. Let the vegetables steam for 2-3 minutes to achieve a perfect tender texture.
Remove the lid, give everything a final stir, and adjust seasoning with more salt and pepper if needed.
Transfer the sautéed carrots and leeks to a serving dish and serve immediately. Enjoy!
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 24.3 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1491 mg | 32% | |
*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.
