This sautéed spinach and carrot recipe is a simple way to turn your fresh vegetables into a delicious side dish. Using a handful of fresh ingredients, this healthy side is perfect served alongside a variety of main dishes. See the full post for tips and ideas for different flavor variations.
I was lucky to grow up with my grandparents around. We often had family dinners with them which have left many cherished memories.
A funny one that really sticks out for me, though, was when my paternal Grandpa came for a Sunday dinner. On the menu was a roast chicken with mashed potatoes and gravy. And then a spinach salad, a zucchini dish and some roasted vegetables.
To which my Grandpa responded, "wow, you sure believe in vegetables around here!". HAHA.
Well, at The Nessy Kitchen, we definitely believe in vegetables!
Packed into lasagna, snuck into muffins or just simply enjoyed all on their own, I am constantly looking for new ways to incorporate a variety of vegetables into my day in a way that tastes delicious.
And this sautéed spinach and carrots recipe does just that.
With a quick prep and cooking time, this easy vegetable side dish is perfect for serving with almost any meal.
And if you are so lucky to have fresh vegetables from your own garden, this is a delicious way to use them.
- Carrots- If you're feeling extra fancy, you can multi coloured carrots (like these Roasted Asparagus and Carrots).
- Baby Spinach- Chopped regular fresh spinach can also be used or try another green leafy vegetable such as chard or baby kale. Or you can use a combination of greens.
- Fresh Garlic- A ½ teaspoon of garlic powder can be used in place of the clove.
- Sea Salt- Table salt or kosher salt will also work- adjust to taste.
- Black Pepper
- Avocado Oil- I prefer to use avocado oil for sautéing vegetables as it has a higher smoke point. Coconut oil is also a great option or olive oil can be used.
1. Prepare vegetables. Wash and peel carrots if desired. Slice carrots into ⅛ inch (2-3 mm) thick rounds. Wash and dry spinach.
2. Sauté carrots. Heat oil in a large skillet over medium heat. Add the carrots and cover with a lid. Allow to cook for 2-3 minutes and then stir in the garlic. Reduce heat to medium-low, cover and continue for cook for 2-4 additional minutes until the carrots are softened. (If you prefer your vegetables more on the crisp side, cook for just 1 minute in this step.)
3. Add spinach. Add in a few handfuls of spinach at a time, cover and allow to wilt (like in this Sautéed Spinach Pasta). Stir and add additional spinach, repeating until all of the spinach has been added.
4. Season. Sprinkle salt, pepper and any other seasonings that you are using over the dish and stir to combine. Remove from heat.
Leftovers and Storage
To Store: Store leftover spinach and carrots in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months but the texture may be slightly altered.
To Reheat: Rewarm in a skillet over medium low heat with a splash of water or reheat in the microwave.
Make it Your Own
Change Up the Seasoning! While this simple recipe is delicious with just garlic, salt and pepper, it also makes a great base for all sorts of different flavor variations. Some of my favorite ways to change it up are:
- Italian Herb- Add 2 teaspoon of Italian dried herbs seasoning
- Sesame Ginger- Add 1 teaspoon of minced fresh ginger at the same time as the garlic and stir in 1 and ½ teaspoon of sesame oil at the end
- Spicy- Add ¼ teaspoon of ground cayenne
- Citrus- Use one lemon and add both the lemon zest and the fresh lemon juice
Add More Vegetables! There is room in these stir fried vegetables for more. Try including:
- Bell Peppers
- Swiss Chard
Give this simple side dish some extra flair by garnishing with:
- Red Pepper Flakes
- Freshly Cracked Pepper
- Chopped Green Onions or other fresh herbs such as dill or parsley
- A drizzle of balsamic vinegar
- Freshly grated Parmesan cheese
- Crumbled goat cheese
- Toasted and chopped almonds
This sautéed spinach and carrots makes the perfect accompaniment to so many meals including:
- Turkey Swedish Meatballs
- Lemon Herb Shrimp Rice Skillet
- Gyudon-Inspired Ground Beef and Rice Bowls
- Char Siu Pulled Pork
- A simple bowl of brown rice and a chicken breast
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Sautéed Carrots and Spinach
- 8 oz fresh spinach about 8 cups lightly packed
- 2 large carrots 2 cups sliced
- 1 clove garlic
- 1 tablespoon avocado oil
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- Heat oil in a large skillet over medium heat, add the carrots and cover with a lid.
- Cook for 2-3 minutes, reduce heat to medium-low and then stir in the garlic. Cover and continue for cook for 2-4 additional minutes until the carrots are softened. (If you prefer your vegetables more on the crisp side, cook for less time.)
- Add the spinach, a few handfuls at a time, covering and allowing to wilt between additions until it has all been added. Stir to mix with the carrots.
- Stir in the salt, pepper and any additional seasonings. Remove from heat.