Sautéed carrots with ginger and soy sauce, a side dish suitable for any season, perfect cold during warmer days. Sautéed carrots are easy to prepare, light, and very tasty. They are ready in just a few minutes in the pan, simmered with a splash of water, and are cooked just right in a short time. Sautéed carrots are excellent as both an appetizer and a side dish, but they are also great to enrich our salads, whether pasta, rice, legumes, or veggies, or blended with a bit of water to dress pasta or risotto. With the addition of ginger, they become slightly spicy, with a decidedly fresher and more delicious taste. So what are you waiting for, try them too, because sautéed carrots are definitely tastier this way. If you don’t like ginger and soy sauce, they are also great without.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Sautéed Carrots
- 5 large carrots
- to taste ginger
- to taste olive oil
- to taste salt
- 1 tablespoon soy sauce
- to taste thyme
Tools to Prepare Sautéed Carrots
- 1 Vegetable Peeler
- 1 Cutting Board
- 1 Knife
- 1 Grater
- 1 Wooden Spoon
- 1 Pan
Steps to Prepare Sautéed Carrots
Peel and grate a small piece of ginger using a vegetable peeler.
Peel with a vegetable peeler and dice the carrots, working with a sharp knife on a cutting board.
In a pan, add a tablespoon of olive oil, add the minced ginger, and let it infuse a bit on low heat.
Add the carrots, making sure not to burn the ginger. Salt, and add a little water, just a splash, so that the carrots cook covered in a humid environment on low heat.
In about 10 minutes, the carrots will be cooked, at which point remove the lid and let them dry completely, if necessary increasing the heat.
Finally, add a bit of soy sauce diluted with a splash of water, and let it infuse for a moment in the pan, then turn off the heat and serve our sautéed carrots with ginger and soy sauce with a sprinkle of fresh thyme.
Sautéed carrots are excellent to enjoy cold or to enrich our salads, as well as an appetizer or side dish.
If you don’t like ginger, you can use a simple garlic clove, you can add parsley instead of thyme, and instead of soy sauce, you can also use a splash of balsamic vinegar.
