Pan-fried carrots



Pan-fried carrots

Looking for a quick and easy side dish? Try these pan-fried carrots, a simple recipe, ideal on every occasion! Carrots are highly versatile in the kitchen: they are great uncooked or simply boiled; they can also be used to make desserts and cakes, as well as a host of savory dishes. Here we've cooked them quickly in the pan, so as not to lose their crispiness and bright color! Delicately seasoned with paprika and flavored with thyme, pan fried carrots are perfect served with meat and fish-based second courses.

Carrots 8 oz (250 g)
Garlic 2 cloves - (unpeeled)
Thyme 2 sprigs
Paprika ½ tsp
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste

How to prepare Pan-fried carrots

To prepare pan-fried carrots, start by peeling the carrots and cutting them into 4 pieces lengthwise 1. Heat a pan, add a drizzle of oil 2, then add the carrots, the unpeeled garlic clove and the thyme sprigs 3.

Add salt 4, pepper and season with the paprika. Sauté the carrots on a high flame until brown and slightly soft 5. Serve your pan-fried carrots hot or warm 6!


Pan-fried carrots can be stored in the refrigerator for 2 days, in a sealed container.


If you prefer, you can replace the thyme with rosemary.

You can use whatever kind of paprika you like, or leave it out altogether!