Sauteed Carrots and Leeks

Sauteed Carrots and Leeks

35 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  mcgerm

“A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Share It

Reviews (35)

Rate This Recipe


Yummy! Thanks for sharing this tasty way to prepare leeks. I was looking for a use besides soup, and these were great. Next time I'll use half the sugar, to suit my personal taste as this was a bit sweet, but the flavor was lovely.



The recipe came about out of necessity. My wife is a vegetable phobe and will only eat most stuff covered in cheese sauces, white sauce, or candied in butter and brown sugar. I also have Leeks staring at me from the garden year round, and I needed some other way than soup to use them up. I personally cut my garden carrots (Nate's half-longs) into short one inch sticks to mimic baby carrots, and kind of mirror the cut on the leeks (Hannibal) the same way. As a variation I will mix in parsnips at a ratio of 1 to 2 with the carrots. The kids like the stronger flavor of the parsnips but the wife picks them out... More for me!

Joey Joan

Joey Joan

I made this with all intention of taking a picture of it. I was to busy before dinner to get a picture and it went to the table before I could reserve some for later. You can't tell your guest please don't eat that I haven't taken a picture yet. This was easy to make and delicious I had 4 vegetable side dishes on the table and this was voted hands down the favorite, they were scraping the bowl looking for more. Looked very pretty on my "Pretend Easter" dinner table as well as being tasty. Thank you for the recipe!

More Reviews

Similar Recipes

Baked Zesty Carrots

Baked Zesty Carrots

Jacksonville Carrots

Jacksonville Carrots

Glazed Carrots

Glazed Carrots

Honey Rosemary Carrots

Honey Rosemary Carrots

Glazed Dijon Carrots

Glazed Dijon Carrots

Spicy Glazed Carrots

Spicy Glazed Carrots


Amount Per Serving (6 total)

  • Calories
  • 78 cal
  • 4%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 10.3 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 275 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Glazed Carrots


next recipe:

Balsamic Caramelized Leeks, Carrots, and Celery