Skillet Roasted Carrots
Skillet Roasted Carrots
Bariatric friendly vegetable side dish, carrots roasted on the stove top
Soft cooked with extra flavor
So far I have made these Skillet Roasted Carrots three times, I am a big fan! Steamed carrots have always been a go to vegetable in my meal plans. They have great flavor on their own and easy to fix. Often times I use my Pampered Chef microwave steamer and it’s just baby carrots, water and 6 minutes on my microwave.
While that’s still a quick go-to side dish for me, I really enjoyed these skillet roasted carrots that I found on the America’s Test Kitchen website. I modified it slightly by reducing the oil and salt and omitted the panko topping they recommended, otherwise the credit is all theirs!
Don’t be afraid of carrots on a low carb diet
If you’ve followed a low carb diet before (South Beach, Atkins, Keto, etc) you may have determined that carrots are too high in sugar.
My feeling on carrots is all good. Sure, they are a root vegetable so they have more carbohydrates than green beans or spinach but they provide great vitamins especially beta carotene. They also bring in fiber, texture and great flavor to keep your diet exciting. Pair carrots with your lean protein and focus on the protein first. It’s all good.
Pair with a lean protein source
My recommendations for the bariatric diet is to focus on protein and pair with a vegetable. In fact, I like the ratio of two bites of protein to one bite of vegetable. Here are a few proteins that would go great with these carrots!
Skillet Roasted Carrots
Ingredients
- 1 lb large carrots peeled, halved, 3-4 inch pieces
- 1/2 cup water
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Add water and salt to a skillet. Stir until salt dissolves.
- Add carrots to the skillet and shake a little to be evenly spread. Drizzle 1 tbsp olive oil over the carrots. Turn heat to medium high.
- When water starts to boil, cover with a lid. Cook until water has dissolved (about 8 minutes).
- When water is dissolved, take lid off and shake the pan a bit. Cook about 3-4 minutes then flip and repeat until both sides are browned. Remove from heat and serve.
I absolutely loved these carrots. I’m a big fan of cooked carrots, and what I like about this recipe is that the carrots are as tender as steamed but with the flavor that you get when roasting. It is worth the effort of peeling and cutting the carrots