Sautéed carrots are flavored with honey, bacon, and a hint of cinnamon. This is a tasty alternative to sweet potatoes and goes great with a steak!
🥘 Ingredients and Substitutions
- Carrots - chop the carrots in ¼-inch pieces to cook faster. Baby carrots can be substituted, but more cook time may be needed depending on their size.
- Bacon - I used thick cut, so I did need to discard some of the drippings. You can also use pancetta, but I don't recommend center cut bacon, as it may not render enough drippings (or you may need to add oil).
- Cinnamon - I love the sweet smokiness the cinnamon adds, but a dash of paprika or cayenne can add a nice kick too!
📋 How to Sauté Carrots
STEP 1: Grab a large skillet or frying pan and heat it on your stovetop over medium. Sprinkle in the bacon pieces in an even layer.
Allow the bacon to begin rendering, turning or stirring every 2 minutes or so to allow them to cook evenly.
Use a slotted spoon the remove the bacon from the pan and transfer them to a plate lined with paper towels.
STEP 2: Reserve 1-2 tablespoons of the bacon drippings and discard the rest. Add the carrots to the pan with the reserved drippings.
⏲ Cooking Time and Temperature
STEP 3: Sauté the carrots over medium heat for 5-7 minutes or until they are tender.
Remove the pan from the heat and sprinkle the bacon pieces and some chopped parsley over the top and serve them warm.
🥣 Storage and Freezing
Store sautéed carrots in an airtight container for up to 4 days in the fridge. I don't recommend freezing these as they can thaw out a bit soggy and watered down.
🍽 Serving Suggestions
If you're looking to make it a meal, try these options:
- Healthy Baked Chicken Breasts
- Easy Cast Iron Steak
- Lemon Herb Whole Roasted Chicken
- Honey Sesame Pork Tenderloin
These healthy sautéed carrots pair great with these main dishes:
- Easy Cast Iron Steak
- Sticky Honey Sesame Pork Tenderloin
- Healthy Baked Chicken Breasts
- Crispy Garlic Chili Chicken Thighs
Sautéed Carrots with Bacon
Ingredients
- 1 pound carrots (around 4-6 large, peeled and cut diagonally into ¼ inch slices)
- 2 slices bacon (cut into ½" pieces)
- 1 Tablespoon honey or pure maple syrup
- dash ground cinnamon
- salt and pepper
- chopped parsley for serving
Instructions
- CRISP THE BACON: Heat a large skillet or frying pan over medium heat and add the bacon pieces. Spread in an even layer and stir occasionally for around 5 minutes or until the pieces are crisp. Transfer the pieces to a paper towel-lined plate.
- SAUTÉ THE CARROTS: Reserve 1-2 tablespoons of the bacon drippings and discard the rest. Add the chopped carrots to the skillet with the drippings and heat over medium. Stir the carrots occasionally for 5-7 minutes or until the carrots become tender.
- ADD THE GLAZE: Pour in the honey or syrup, cinnamon, and salt and pepper to taste. Cook over medium heat for about 1 minute or until the sauce becomes thick.
- TOP AND SERVE: Remove the pan from the heat and add the bacon and sprinkle with parsley and serve warm.
Nutrition
RECIPE EQUIPMENT
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