Skillet Roasted Carrots

Steph Wagner

February 12, 2020

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Skillet Roasted Carrots

Skillet Roasted Carrots vegetable side dish for protein weight loss surgery recipe
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 vegetable side dish for protein weight loss surgery recipe

Skillet Roasted Carrots

Course: Side Dish, Vegetables
Cuisine: American
Keyword: Dairy Free
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 77kcal
Author: Steph Wagner
Soft cooked, flavorful carrots on the stove top for a tasty, bariatric friendly vegetable side dish
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  • 1 lb large carrots peeled, halved, 3-4 inch pieces
  • 1/2 cup water
  • 1/4 tsp salt
  • 1 tbsp olive oil


  • 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.


Serving: 3oz | Calories: 77kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 225mg | Potassium: 363mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18944IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg
Nutrition Facts
Skillet Roasted Carrots
Amount Per Serving (3 oz)
Calories 77 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 225mg10%
Potassium 363mg10%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 1g2%
Vitamin A 18944IU379%
Vitamin C 7mg8%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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