Pan fried carrots recipe that's easy, quick, and ready in less than 10 minutes. These pan roasted carrots are tender, crisp, flavorful, and delicious. It makes the perfect side dish served with potatoes, fried drumsticks, rice, steak, pasta, or any side of your choice. Let me show you how to cook carrots in a pan.
Use a potato peeler to scrape the outer layer of the carrots (Optional).
Wash the carrots and cut them into desired shapes. I recommend bite size because the bigger they are the longer they cook.
Place a skillet on medium heat then add olive oil.
Add carrots to the pan then add a tablespoon of water or broth. Cover the pan with a lid and cook carrots for 3-5 minutes with the skillet covered to trap in steam (the steam softens the carrots).
Take the lid off, add parsley, black pepper, and seasoning then fry the carrots uncovered till they are crisp (the carrots will be soft inside and crisp outside).
Take off the heat, serve and enjoy.
Notes
You can cut the carrots a day before and store them in the fridge so you only have to cook them when ready.
You can use any type of carrots be it baby carrots, rainbow carrots, or whole carrots.
Cut carrots to a similar size for even cooking.
Covering the pan in the first few minutes locks in steam to soften the carrots before then frying/roasting the outer when the lid is removed.