Sautéed Carrots with Bacon Dijon Dressing


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Sautéed carrots tossed with a bacon Dijon dressing is an irresistible side dish. The slightly caramelized carrots get a spicy and smoky layer of flavor that makes them truly delectable!

Sauteed carrots with bacon Dijon dressing in a pan

Carrots are truly magnificent as a side dish. These honey-glazed carrots (or air fryer carrots) stand the test of time. But any recipe that has bacon added to it levels it up immediately – am I right? That’s why you’re going to fall head over heels for these sauteed carrots that are coated in an incredibly delicious bacon Dijon dressing. Plus, the smell of the sweet and savory flavors as the carrots cook is just *a chef’s kiss*.

This carrot side dish can be served any time of year, but it really hits home for a Thanksgiving side dish. So grab a big bundle of carrots this season to make the best-sautéed carrots ever.

Ingredients for sauteed carrots and bacon Dijon dressing on a table

Sautéed Carrots Recipe Ingredients

Here’s a quick run-through of the ingredients you’ll need.

  • Carrots: I’m sticking with orange carrots for a unilateral orange tone. But you could also use rainbow carrots for an even more colorful side dish.
  • Bacon Dijon Dressing: For the dressing you’ll need diced bacon (which will be cooked in the pan), Dijon mustard, honey, apple cider vinegar, salt, and pepper.
  • Chives: This is optional, but highly suggested! It adds a pop of green and a fresh herbal contrast.

Find the printable recipe with measurements below.

Helpful tip: Dice the bacon as soon as you pull it out of the fridge. Otherwise the bacon will soften and it’ll be a bit harder to dice into smaller pieces.

How To Sauté Carrots

First, let’s get the bacon cooked until slightly crisp. Then transfer the bacon bits to a paper towel-lined plate and pour out some of the bacon fat from the pan. Keep enough just to sauté the carrots in!

Cooking bacon in a pan for sauteed carrots

Cook the carrots undisturbed and covered for 3 to 4 minutes. This will give them some time to let the edges caramelize in the bacon fat and soften while covered.

Cooking carrots in a pan for sautéed carrots

Stir in the bacon Dijon dressing. Give the carrots a quick stir and add the dressing ingredients – no need to make the dressing separately, you can simply mix it all together in the pan. Toss everything together until the carrots are evenly coated. And for the final touch, sprinkle those fresh chives on top!

Sautéed carrots in a large pan

Helpful tip: If you like your carrots with a bit more crunch, cook the carrots for a minute less, or leave the pan uncovered for the first couple of minutes.

A large pan of sauteed carrots with a spoon

Storage Tips

  • To store: Leftover sautéed carrots can be stored in an airtight container in the fridge for 3 to 4 days.
  • To freeze: Although they’ll be a bit softer over time, you can still freeze sautéed carrots. Store them in a freezer-safe container or bag for up to 3 months.

More Sautéed Side Dish Recipes

Aside from roasting, sautéed vegetables are a great way to get your favorite veggies on the dinner table fast. Here are a few more delicious ideas for the week!

If you give these sautéed carrots a try, let me know how they turned out in a comment below! I have a feeling you’re going to love them.

A large pan of sauteed carrots with bacon Dijon dressing

Sauteed Carrots with Bacon Dijon Dressing

5 from 15 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
Author: Lisa Bryan


These sautéed carrots tossed with a bacon Dijon dressing are irresistible! They're perfect for an easy weeknight dinner or holiday side dish.


  • 4 pieces bacon, diced into ¼-inch pieces
  • 1 ½ pounds carrots, peeled and thinly sliced on a diagonal
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey or maple syrup
  • 2 tablespoon apple cider vinegar
  • ¼ teaspoon kosher salt
  • freshly ground black pepper
  • 1 tablespoon thinly sliced chives


  • Heat a large skillet over medium-low heat. Add the bacon and cook for for 10 to 12 minutes, stirring frequently, until golden and crisp. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Pour off all but 2 tablespoons of bacon fat from skillet.
    A pan with cooked bacon for sauteed carrots
  • Increase the heat to medium-high. Add the carrots to the skillet, cover, and cook for 3 to 4 minutes without stirring, allowing the bottom edge to caramelize.
    Sauteed carrots in a pan
  • Remove the lid and stir uncovered for 2 to 3 minutes. Then add the crispy bacon, mustard, honey, vinegar, salt, and pepper and stir for an additional minute, to combine.
    Tossing sauteed carrots with a bacon Dijon dressing
  • Garnish and toss with freshly chopped chives before serving.
    Sauteed carrots in a pan with a large spoon


Calories: 200kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 492mg | Potassium: 612mg | Fiber: 5g | Sugar: 17g | Vitamin C: 11mg | Calcium: 64mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: Carrot Recipe, Sauteed Carrots
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Perfect side dish for Easter dinner! My brother & his wife loved it & asked for the recipe. My grocery had the carrots available in diagonal slices which was so convenient! I couldn’t find chives but they would be a lovely addition. Thanks Lisa!!5 stars

    1. Oh perfect, what a lovely time savings to have the carrots pre-sliced. Definitely winning! And thrilled that you all loved the recipe. Happy Easter!

  2. Stumbled upon this recipe last week. Made it as a side dish to Panko coated turkey breasts with garlic pan fried rapini. Probably the most unique carrot recipe I’ve ever made. It was well received with the family, and I particularly enjoyed it! It is a flavorful dish and is something I will certainly be making again. I typically boil my carrots and just salt and butter them. So I liked the thought that more vitamins should be retained with this method over boiling. Thanks for this keeper recipe Lisa!5 stars

  3. this is delish! what a great way to cook carrots. the fam all agree. highly recommend for people looking for different ways to have carrots in their diet.5 stars

  4. This recipe is great. I made it the day before, then reheated (6 min in the microwave plus warming for an hour while everything else finished cooking). There was a bit leftover but that was soon finished. I love it. It’s got a nice tang. I plan to make it again soon.
    Thank you for the recipe!5 stars

  5. My husband and daughter are so picky, and I assumed they would hate this, but I made it anyway because I wanted it. I’m shocked that they loved it! Such a great recipe, Im so happy I gave it a shot.5 stars

  6. Delicious!!! I didn’t have the full amount of carrots so after I added the sauce I added some fresh sugar snap peas and a roasted beet, covered the pan and let it sit until time to serve. The fresh chives were the finishing touch. The family loved it – very colorful – this is a keeper!!! Thanks for yet another delicious, healthy recipe!!5 stars

  7. Thank you so much for gathering an Easter menu! I picked these carrots as one of our sides. So easy to make and great flavor! 

  8. This recipe is simple enough for a weeknight addition. Loved the addition of bacon as well as the sweetness of the carrots.

  9. Wonderful! I made this for Thanksgiving. Received praise around the table. Emails after begging for the recipe. Unexpected flavor and great depth of richness. I cleaned and cut the carrots day before. Made Dijon sauce while they were simmering. Very easy to put together while the Turkey is being carved. We had lemon almond green beans also. Lots of colors on our plates. 
    Tip: Costco sells organic carrots 5-6 pounds for 3.99. I didn’t make all of them so I shared the rest of the raw carrots with a neighbor. Of course she wanted the recipe too! This will become an occasional everyday veggie for us. Just delicious and easy to make. 
    Thank you, Lisa. 5 stars

  10. You had me at Dijon and bacon! I made these for one of our Thanksgiving sides and everyone loved them. We have lots of food allergies in our family and everyone could eat these! Thanks for a delicious recipe!

  11. Tried this on a whim this year (at Thanksgiving dinner) and hands down the most talked about dish at dinner. Will definitely be making again and not just once a year! 5 stars

  12. These carrots were the star of the show at our family’s thanksgiving dinner! I loathe cooked carrots, but this recipe sounded so delicious and I was intrigued to try it. I am not kidding when I say these are probably my new favorite side dish.  They were bright, flavorful, perfectly cooked and absolutely delicious! 5 stars

  13. Going to make this for a friend’s thanksgiving side. Wondering if baby carrots cut in half length-wise will work as well? Have to make ahead of time, so I will undercook the carrots a bit. Thank you!

    1. You can either microwave it or saute it again on the stove. And if you’re making it ahead of time, I’d reduce the cook time on the carrots, just so that they don’t soften too much on reheating.

  14. Holy cow, these were simply AMAZING!! I was planning on bringing this for Thanksgiving and tried it out tonight!  Everyone loved it & super easy! Can I ask what cut/brand of bacon you buy ?5 stars

  15. I tried this‘ recipe’ last night, guessing at the proportions from the photo. Is there an actual recipe or do we just wing it? 

    1. Hi Jane – the recipe card with exact proportions is right above where you wrote this comment. You can also find it with the “jump to recipe” button at the top of the page.