Sautéed Carrots with Bacon Dijon Dressing3 min read
Sautéed carrots tossed with a bacon Dijon dressing is an irresistible side dish. The slightly caramelized carrots get a spicy and smoky layer of flavor that makes them truly delectable!
Carrots are truly magnificent as a side dish. These honey-glazed carrots stand the test of time. But any recipe that has bacon added to it levels it up immediately – am I right? That’s why you’re going to fall head over heels for these sauteed carrots that are coated in an incredibly delicious bacon Dijon dressing. Plus, the smell of the sweet and savory flavors as the carrots cook is just *a chef’s kiss*.
This carrot side dish can be served any time of year, but it really hits home for a Thanksgiving side dish. So grab a big bundle of carrots this season to make the best-sautéed carrots ever.
Sautéed Carrots Recipe Ingredients
Here’s a quick run-through of the ingredients you’ll need.
- Carrots: I’m sticking with orange carrots for a unilateral orange tone. But you could also use rainbow carrots for an even more colorful side dish.
- Bacon Dijon Dressing: For the dressing you’ll need diced bacon (which will be cooked in the pan), Dijon mustard, honey, apple cider vinegar, salt, and pepper.
- Chives: This is optional, but highly suggested! It adds a pop of green and a fresh herbal contrast.
Find the printable recipe with measurements below.
Helpful tip: Dice the bacon as soon as you pull it out of the fridge. Otherwise the bacon will soften and it’ll be a bit harder to dice into smaller pieces.
How To Sauté Carrots
First, let’s get the bacon cooked until slightly crisp. Then transfer the bacon bits to a paper towel-lined plate and pour out some of the bacon fat from the pan. Keep enough just to sauté the carrots in!
Cook the carrots undisturbed and covered for 3 to 4 minutes. This will give them some time to let the edges caramelize in the bacon fat and soften while covered.
Stir in the bacon Dijon dressing. Give the carrots a quick stir and add the dressing ingredients – no need to make the dressing separately, you can simply mix it all together in the pan. Toss everything together until the carrots are evenly coated. And for the final touch, sprinkle those fresh chives on top!
Helpful tip: If you like your carrots with a bit more crunch, cook the carrots for a minute less, or leave the pan uncovered for the first couple of minutes.
- To store: Leftover sautéed carrots can be stored in an airtight container in the fridge for 3 to 4 days.
- To freeze: Although they’ll be a bit softer over time, you can still freeze sautéed carrots. Store them in a freezer-safe container or bag for up to 3 months.
More Sautéed Side Dish Recipes
Aside from roasting, sautéed vegetables are a great way to get your favorite veggies on the dinner table fast. Here are a few more delicious ideas for the week!
If you give these sautéed carrots a try, let me know how they turned out in a comment below! I have a feeling you’re going to love them.
Sauteed Carrots with Bacon Dijon Dressing
These sautéed carrots tossed with a bacon Dijon dressing are irresistible! They’re perfect for an easy weeknight dinner or holiday side dish.
Heat a large skillet over medium-low heat. Add the bacon and cook for for 10 to 12 minutes, stirring frequently, until golden and crisp. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Pour off all but 2 tablespoons of bacon fat from skillet.
Increase the heat to medium-high. Add the carrots to the skillet, cover, and cook for 3 to 4 minutes without stirring, allowing the bottom edge to caramelize.
Remove the lid and stir uncovered for 2 to 3 minutes. Then add the crispy bacon, mustard, honey, vinegar, salt, and pepper and stir for an additional minute, to combine.
Garnish and toss with freshly chopped chives before serving.
Calories: 200kcal, Carbohydrates: 26g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 15mg, Sodium: 492mg, Potassium: 612mg, Fiber: 5g, Sugar: 17g, Vitamin C: 11mg, Calcium: 64mg, Iron: 1mg
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