Tender carrots are finished with sauteed garlic and parsley for a fragrant, flavorful side dish. These Garlic Parsley Carrots are a must-try.
In my childhood home, side dishes were plain. Boiled peas, broccoli, cauliflower or green beans. Baked potatoes. Simple. I ate them, mostly, but they were never the dishes I craved.
Only corn on the cob received special treatment: rolled in butter and sometimes sprinkled with salt and pepper. Delightful. I still love corn this way, though I’ve discovered that good corn can be perfect just steamed with no additional ingredients.
No one told me that vegetables could be so much more than the boiled side dishes we most often ate.
Perhaps that’s because they didn’t know how roasting vegetables can render sweetness from natural sugars in vegetables. They might not have known how sauteing vegetables can bring out other nuances of the flavors. And they might not have realized how cutting vegetables in different ways could change the mouthfeel.
That’s the case with carrots. These lovely root vegetables (which come in a variety of hues, not just orange) can be shredded, diced, julienned and more. They are delicious raw, in stir-fries and roasted. Steamed too. And each variation on the cut and cooking method renders a slightly different result.
In this recipe for Garlic Parsley Carrots, matchstick carrots are sauteed. It’s an easy cooking method that requires a single skillet.
And with the addition of garlic and parsley, carrots take on a pungent, pleasant flavor that is sweet and savory all at once. I love serving these with chicken or turkey and garlic mashed potatoes.
How to Make Garlic Parsley Carrots
To make these carrots, begin with fresh, raw carrots. We grow our own, but when we run out we hit the farmers market for more.
The carrots are cut into thick matchsticks — about a 1/2 inch on each side.
Then they are sauteed until golden brown. This brings out the natural sweetness in the carrots.
Toss some garlic into the pan and saute it for just a minute. Then, remove the pan from the stove. Finally, the carrots are tossed with parsley.
The best thing about these? They are ready in about 20 minutes. That means they are easy enough for a weeknight. But this fragrant, flavorful side dish is also elegant enough for special dinners.
- 1 lb carrots, peeled
- 1 tbsp olive oil
- salt and pepper
- 2 cloves garlic, minced
- 1-2 tbsp fresh minced parsley
- Cut the carrots into sticks -- ½-inch thick and about 2-inches long. Set aside.
- In a large nonstick skillet, heat the olive oil over medium heat. Add the carrots and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until golden brown and softened.
- Add the garlic to the pan and cook, stirring, until fragrant -- about 1 minute.
- Remove from heat and toss the carrots with the parsley.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.