Sautéed Shredded Carrots with Toasted Pine Nuts
Hiya! On the chance that you, like me, stocked up on lots of carrots cause they’re a hardy, long-lasting veggie, here’s an easy way to make them feel a little less ho-hum.
Look at that gorgeous hue!
It’s so simple too. Shredded carrots get sautéed in a little butter and olive oil and tossed with some crunchy toasted pine nuts (and no worries if you don’t have pine nuts—you can use whatever nuts you have or leave them out entirely and it’ll still be delicious!)
It’s a side that’s guaranteed to liven up any main dish and I don’t know about you, but these days I could use as much brightening up as possible! Stay well!
Sautéed Shredded Carrots with Toasted Pine Nuts
Makes 4-6 servings
Prep Time: 20 minutes
Ingredients
¼ cup pine nuts (or any other nut you prefer)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 ½ pounds large carrots, peeled and coarsely grated (so much easier if you use a food processor
Pinch or two of kosher salt and black pepper
The Recipe
1. Toast pine nuts in a small skillet over low heat for 3-4 minutes. Watch closely and stir often. Take them off the heat when they start to get brown and transfer to a bowl or they will continue to cook and might get too brown if you leave them in the skillet.
2. In a large skillet, add the oil and butter and heat over medium-high heat. Add the carrots and salt and pepper and stir well. Continue to cook for about 5 minutes, stirring often, until carrots are tender. Add in pine nuts and stir well. Season to taste with more salt and pepper. Serve immediately. Leftovers can be stored for 4-5 days in an airtight container in the fridge. It’s also good cold.
Enjoy!
Note: Recipe adapted from Sara Moulton’s Home Cooking 101. I toasted my pine nuts on the top of the stove in a skillet instead of the oven, decreased the amount of butter, and cut the lemon juice and red pepper flakes. Substituted black pepper instead.
