You are here: Home » Recipes » Sauteed Carrots Sauteed Carrots Recipe by Chef Sarah Stegner Yield 1 servings A quick-and-easy carrot dish, straight from the kid's menu at Prairies Grass Cafe in Northbrook, Ill. PrintEmail Ingredients 3 ounces small, young carrots1 teaspoon olive oil1/8 teaspoon salt Freshly ground black pepper Instructions Peel or scrub carrots. Trim tops. Cook in boiling salted water until just tender. Remove from pan. Transfer to a small sauté pan, add olive oil and cook over medium heat about 2 minutes. Sprinkle with salt and pepper. Recipe courtesy of Prairie Grass Cafe, Chicago, Ill.