Healthy Sauteed Spinach and Carrots

Healthy Sauteed Spinach and Carrots is full of flavor. This fried or sauteed spinach and mushrooms recipe can also include onions, garlic, tomatoes and more!

Healthy Sauteed Spinach and Mushrooms

Now when it comes to vegetable cravings, spinach and carrots may not be at the top of your list.

But if you try this easy healthy sauteed spinach and carrots recipe, you might just change your mind.

This tried-and-true dish is a favorite around here and, by the end of the meal, the bowl is always empty.

Healthy Sauteed Spinach and Carrots

A welcome addition to almost any main course, this healthy sauteed spinach and carrots dish is easy to make.

Carrots and spinach are a match made in heaven. The contrasting colors of bright orange and deep rich green are very pleasing to the eye indeed!

Saute some onions and garlic and with the sweetness of the carrots, you have a beautifully light and simple dish that compliments any meal. It's like summer on a plate!

It makes me hungry just talking about healthy sauteed spinach and carrots and, being a food blogger, it happens often. Way too often frankly!

I would be willing to bet you have these ingredients in your fridge and pantry anyway, so why not give this amazing dish a try?

This easy sauteed spinach and carrots recipe is a proven winner and for the spinach lover, listed below are two other two recipes that Ken and I have in our regular rotation.

Take a peek at these healthy and appetizing spinach recipes. I can't wait to hear what you think of them.

In this post I have amazing recipes for sauteed spinach and carrots, sauteed spinach and onions, sauteed spinach and tomatoes, and sauteed spinach and mushrooms.

I listed all of the recipes separately and one final recipe in the recipe card that includes all of the vegetables.

If you want to make a large bowl of sauteed vegetables you will be able to make it.

Any vegetables you don't want to include, skip over them.

I wanted to make sure you had the timing down so you could make the recipe as you wanted.

Easy Spinach Recipes

Vegetarian Spinach Recipes

Cheesy Sautéed Garlic Spinach

Best Sautéed Chinese Spinach

Cooking Baby Spinach

It's no secret that spinach is good for you. This green leafy vegetable is a rich source of vitamins, along with iron and magnesium. Good for the eyes and bones, it is also heart-healthy.

Differences between Baby Spinach and Regular Spinach

Baby spinach is basically the same as regular but is harvested a lot earlier than regular; about 15 to 20 days after planting.

Although it wilts quicker than regular spinach, it is sweeter and is therefore perfect for salads.

Regular spinach comes in bunches, has a slight bitter taste and is picked between 45 and 60 days.

It collects a lot of dirt so needs to be rinsed thoroughly. My grandmother used to tell me not to soak the leaves in water. I couldn't remember why but my guess is that it can wilt and collect mold if left in water too long. After giving it a good wash, make sure you strain it in a colander or salad spinner to remove the excess moisture.

Baby spinach tastes great raw or cooked and wilts in less than a minute. Regular spinach is more fibrous and takes approximately four to five minutes to cook or wilt.

You can use either one in these healthy sauteed spinach and carrots recipes. Just adjust your cooking time accordingly. It doesn't matter which one you use.

I guarantee you won't be disappointed.

Ingredients in Healthy Sauteed Spinach and Carrots

• Baby or regular spinach, trimmed
• Oil
• Onions
• Carrots
• Garlic
• Crushed red pepper flakes, if desired
• Lemon juice, if desired
• Balsamic vinegar, if desired
• Salt
• Pepper

Options for Sauteed Spinach and Mushrooms

• Mushrooms, sliced
• Fresh diced tomatoes, halved (grape or cherry)
• Canned tomatoes, diced and drained

How to Make Healthy Sauteed Spinach and Carrots

1. In a large skillet preheat your oil until it shimmers or a drop of water flicks or dances over medium to medium-high heat
2. Add carrots and saute for three or four minutes
3. Add onion and stir until tender, another two or three minutes
4. Next, add garlic and stir for another 30 seconds or so
5. Add salt, pepper and crushed red pepper flakes, if using
6. Last, add your spinach and stir until wilted, (one minute for baby spinach and four to five minutes for regular)
7. Once cooked, remove from heat and add balsamic vinegar or lemon juice, if using
8. Remove spinach from skillet contents to a serving dish as it will continue to wilt if left on the heat
9. Serve immediately. Enjoy!

If your looking for another great side dish including carrots, try our Honey Maple Carrots recipe!

Sauteed Spinach and Tomatoes

There's nothing like picking fresh tomatoes straight from the garden. There are a variety to choose from and any of them will work well in these recipes.

Our garden produces so many tomatoes that we make sauteed spinach and tomatoes frequently. It's such an easy and delicious side dish. I just can't help making it as often as I do.

Whether you use canned or fresh, this sauteed spinach and tomatoes recipe is a definite keeper.

Fresh Tomato Options

• Beefsteak are sweet, meaty and thick
• Cherry tomatoes are very sweet and juicy
• Grape tomatoes are crunchy and the acid and sweetness are perfectly balanced
• Heirlooms come in a variety of colors and are more acidic and robust
• Plum or Roma are oval in shape, are juicy, mild, have a chewy flesh and are well-suited for sauces

Canned Tomatoes or Bottled Tomatoes

In the cooler months, when I'm out of fresh tomatoes, I use canned. They are convenient to use and many contain different spices and seasonings.

• Fire roasted tomatoes have a smoky flavor
• Stewed tomatoes have seasonings and sugar
• Sun dried tomatoes have an intense flavor and can be bought dried and reconstituted in water. They also come bottled in oil (use this as an alternative to olive or vegetable oil)

I experimented using different tomatoes and each sauteed spinach and tomatoes recipe took me on a different taste journey.

Needless to say, I was impressed with the results. Do a little exploring yourself and see what you discover.

Sauteed Spinach with Fresh Tomatoes

• ¼ cup olive or another vegetable oil
• 4 small shallots, thinly sliced or 8 garlic cloves, sliced or minced
• 3 to 4 cups cherry or grape tomatoes, halved or 3 large (beefsteak, plum or Heirloom tomatoes) diced
• 1 ½ pounds spinach, trimmed or baby spinach
• Season with salt and pepper
• ½ to 1 teaspoon crushed red pepper flakes
• ¼ cup Parmesan, grated, if desired

Instructions

1. In a large skillet, heat olive oil to medium-high
2. Add shallots for 2 minutes, then
3. Lower the temperature then add the garlic as it can burn quickly
4. Stir constantly for 3-4 minutes until tender and fragrant
5. Add tomatoes and cook until the skins split and the tomatoes are softened; about 2 minutes
6. Throw in spinach, season with salt and pepper, and cook until tender. Remember that the cooking time depends on the kind of spinach you are using. It is cooked as soon as it wilts
7. Stir until flavors are blended together
8. Sprinkle with Parmesan cheese if desired

Sauteed Spinach with Canned Tomatoes

• ¼ cup olive or another vegetable oil
• ½ cup onions, chopped or sliced
• 1 ½ pounds baby or regular spinach leaves, trimmed
• 1 can (28 oz) diced tomatoes, drained
• ¼ teaspoon salt
• ½ to 1 teaspoon crushed red pepper flakes

Instructions

1. Heat oil in large skillet over medium high heat
2. Add onions and cook until translucent and tender, stirring occasionally
3. Drain the tomatoes, salt and red peppers to your skillet. Cook for a few minutes and add spinach until wilted. Stir frequently

Spinach and Mushroom Recipes

There's more to mushrooms than meets the eye. They are unique, flavorful and contain vitamins, minerals and fiber.

There are several varieties that range in different textures and flavors. We love mushrooms of all kinds. We use them with spinach to create a wonderful sauteed spinach and mushrooms recipe.

Using different mushrooms makes the side dish a little different every time you make it.

Delicious and healthy too, this sauteed spinach and mushroom recipe is the perfect vegetable side dish.

Mushroom Varieties

• White have an earthy flavor that becomes stronger when cooking them
• Cremini (Brown) are meatier than white and the flavor is more intense
• Portabella are one of the largest and considered hearty and meaty
• Shiitake tastes woodsy and have a meaty texture
• Oysters are delicate, mild in flavor with a meaty texture also
• Enokis are long with small white caps, delicate in flavor with a bit of crunch

This is our favorite sauteed spinach and mushrooms recipe and no matter which mushrooms you choose, you will not be disappointed. It's that good.

Sauteed Spinach and Mushrooms

• ¼ cup olive or another vegetable oil
• 6 cloves garlic, sliced or minced
• 4 cups mushrooms, sliced
• Salt and pepper
• 1 ½ pounds baby or regular spinach, trimmed
• 2 to 3 tablespoons balsamic vinegar or
• ½ to 1 teaspoon crushed red pepper flakes

Instructions

1. Heat the oil in a medium saute pan or skillet over medium-low heat
2. Heat your skillet on medium-high, add oil until it shimmers or a drop of water flicks and dances
3. Add mushrooms and stir occasionally until the mushrooms release water and cook through. About 10 minutes
4. Add the garlic and sprinkle with salt and pepper
5. Use tongs and adjust the spinach until wilted. If you can't fit all the spinach in your pan, cover it for a few minutes, then remove the cover, stir and add the remaining spinach
6. Remove from and drizzle with balsamic vinegar, if desired

Sauteed Spinach and Onions

There are at least seven different types of onions that can be used in this sauteed spinach and onions recipe.

Each onion offers a slightly different flavor creating a new taste every time you make it.

Onion Types

• Spanish ones are mild and come in yellow, red or white
• Shallots are small and look very much like a garlic bulb. Milder than onions, they still have a sharp taste raw but tastes sweet when cooked
• White onions are more on the tangy side than other varieties
• Pearl onions are sweet and delicate but can be a pain to peel. You can buy them frozen or already peeled
• Red onions have a gorgeous reddish purple color and the flavor is sharp
• Sweet onions are just that—sweet and a great alternative to some of the other stronger flavored varieties
• Scallions or green onions are popular in Asian food. Some people use just the white bulb but all of it can be used and taste delicious

My preference is yellow but I add shallots for a slightly different taste when I make this sauteed spinach and onions.

Whatever you choose, all of them are terrific as each ones lends a slightly different flavor to your sauteed spinach and onions dish.

Sauteed Spinach and Onions

• ¼ cup olive or another vegetable oil
• 1 onion, sliced or 2 cups
• 1 ½ pounds of spinach, trimmed or baby spinach
• Salt and pepper
• ½ to 1 teaspoon crushed red pepper flakes
• 1 to 2 teaspoons freshly squeezed lemon juice, if desired

Instructions

1. Heat oil over medium-high heat until shimmering or a drop of water flicks and dances
2. Add onions and cook until tender, between 4 and 5 minutes
3. Next add crushed red pepper flakes, if using
4. Add the spinach, sprinkle with salt and pepper
5. Toss until wilted, about 1 minute
6. Remove from heat and drizzle with lemon juice if desired

What Oil Should I Use for Sauteed Spinach and Onions?

Here are just a few suggestions:

• Olive oil is one of the healthiest ones to use especially if it's extra virgin. It contains monounsaturated fats and is better for heart health than some other oils
• Coconut oil should be used moderately as it is high in saturated fat
• Vegetable oils are usually blends of corn, soybean, canola, palm and sunflower
• Canola oil contains both monounsaturated and polyunsaturated fats. It has a high smoke point which means it can be used to cook at a higher temperatures
• Avocado oil is one of the best to use and also has a higher smoke point
• Sunflower oil has vitamin E and contains omega-6 fatty acids. It also has a high smoke point and is not strong-tasting
• Peanut oil is very high in monounsaturated fat and has a nutty taste and smell
• Sesame oil has a very strong flavor and you only need to use a little. It also has a high smoke point

What about butter? Let's face it, there's nothing like it. It saturates the vegetables in it's own unique flavor and can bring this recipe to life. Not the healthiest choice but a choice nonetheless.

Use it instead of the oil or mix them together for a whole new taste!

Whatever you decide to use for sauteed spinach and mushrooms, keep in mind the calories and fat count will vary from the nutrition facts listed below.

FAQ

Do you have questions about sauteed spinach and carrots? Here are some of the most commonly asked questions about them.

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More Vegetable Side Dish Recipes

Do you like carrots? Here some recipes you may also like to try.

Ready to get cooking? Remember that you can print this recipe if you would like.