Clean and peel carrots. Slice carrots into even 1/4" rounds.
Clean and dice green onions. Set to the side.
Using a large bowl, prepare an ice bath. Set to the side.
Bring a large pot of salted water to a rolling boil. Add the carrots and parboil until partly cooked approximately 3 to 5 minutes. Careful not to overcook.
Once the carrots are partly cooked transfer them into the ice bath. Cool the carrots completely, remove from water and pat dry.
On medium-high heat, heat a large saute pan melt butter or oil. Once the butter or oil is hot add in the dried carrots. Cook until lightly browned on both sides, approximately 3 to 5 minutes. Stir in the green onions and heat for an additional minute. Salt and pepper to taste.
Place sauteed carrots and green onions into a shallow serving dish. Serve hot.
OPTIONAL:
If you prefer to roast; preheat a 425-degree oven. Place parboiled carrots into a bowl and drizzle with olive oil salt and pepper. Transfer to a foil or parchment-lined baking sheet. Cook for 6-8 minutes. Be careful to not overcook.
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Notes
Sauteed carrots and green onions can be made easily into a one-dish meal. Serve the carrot mixture over cooked quinoa or add in your favorite grilled or roasted vegetables and you have a quick, easy, delicious one-dish meal!