Carrots Sautéed in Bay Leaf

"These carrots are easy to make, make variations of, and you control the calories and not to mention they are healthy!"
photo by Debbwl photo by Debbwl
photo by Debbwl
photo by LifeIsGood photo by LifeIsGood
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:




  • Add oil to large non stick skillet. Swirl to coat.
  • Add Bay Leaves to infuse the oil.
  • Add carrots and water.
  • Partially cover the pan and cook for 10 minutes until carrots are almost tender
  • Add salt and pepper to taste, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned.
  • Stir frequently.
  • These directions are so easy, they can be adjusted for time, amount of bay leaves, etc.
  • I have also used with sage and rosemary. All variations are delicious!
  • If you like a softer carrot, cook longer, shorter time for more crunch.

Questions & Replies

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  1. Ideal way to prepare carrots! Really like the new flavor dimension the bay leaf brought. I made as written using the full 6 bay leaves and would not change a thing. This is a keeper that I am sure will be made often, thanks for the post.
  2. I make these all the time and have forgotten to review them! They are great and easy to make!
  3. Wow, these were absolutely delicious! I love that the carrots get caramelized and get lightly browned. It gives the carrots another flavor dimension. A delicious dimension. Into my best of the best file this goes. Thank you!
  4. Very good. I love the slightly caramelized flavor the carrots get! Made for PAC 2011
  5. These are simple tasty carrots that are so quick to prepare. I actually preferred them cold the next day, you could really taste the bay flavour. But either way they were a very good side dish that you don't have to weigh down with a lot of salt or fat for flavour. Thanks for introducing me to this method, I'll be making again and will play around with some other herbs.



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