Classic Thanksgiving Side Dish Recipes

4. Sauteed Carrots

Ingredients:

• 2 lbs. carrots
• 2 tbsp butter, unsalted
• 1½ tbsp chopped fresh dill or flat-leaf parsley
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper

Instructions:

1. Peel carrots, and slice diagonally into ¼ inch slices until you have about 6 cups.
2. Transfer carrots, ⅓ cup water, salt, and pepper into a large saute pan and bring to a boil.
3. Cover the pan, and cook over medium-low heat for about 7 to 8 minutes, until carrots are softened.
4. Add the butter, and saute for about one more minute, until the rest of the water evaporates and the carrots are glazed with butter.
5. Remove pan from heat and toss with dill or parsley. Sprinkle with salt and pepper to taste, and serve immediately.