Easter Bunny Carrots!

I don’t know about you, but when I was little my family and I would leave carrots on a plate out for the Easter Bunny the night before Easter. Then every Easter Sunday I’d wake up to find an empty plate and a Easter basket. I always found this to be a great tradition and I continue to honor it with my own children. However, instead of disposing of the Easter Bunny’s carrots, I usually put them to good use and whip up a delicious side to go with Easter supper.
Photo Credit: ccharmon via Compfight cc
Sauteed Carrots
Serves 4-6

  • 5-7 jumbo-sized carrots, sliced (or one 1lb bag of baby carrots)
  • 1 small white onion, diced
  • 1 tbsp olive oil
  • 1 tbsp fresh basil
  • 1 tsp dried rosemary
  • Salt and pepper to taste


  1. In a large skillet, heat olive oil. Add sliced carrots and cook for 5-7 minutes or until they begin to soften slightly.
  2. Add onion and spices, allow to cook for 3-5 minutes, or until the onions appear translucent.
  3. Set aside and allow to cool.
  4. Serve and enjoy!


For some more festive holiday sides, check out Cooking Light’s Easter ideas! There are some tasty recipe options!

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