Amazingly Delicious Sautéed Carrots

Carrots are naturally sweet, have glorious color, and are tasty raw or cooked. What more could you ask for in a vegetable? More often than not, I use carrots as an aromatic to build layers of flavor in stews and soups, but if I’m going to serve them as a side dish, this is how I prepare them. While not necessary, adding the tablespoon of sugar or honey at the end will enhance the natural sweetness of the carrots.  The red wine vinegar provides a sour taste. Together, the sugar and vinegar, create a sweet and sour taste that makes these carrots addictive!

Ingredients:
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3 pounds carrots (weight before prepping them)
1 pound sweet onions, sliced
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
2 tablespoons red wine vinegar
1 tablespoon sugar or honey, optional

Mise en Place:
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Instructions:

Prep the vegetables:

Wash, peel and remove the root end from each carrot. Slice carrots about ¼-inch thick.
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Wash, peel and remove the root end from each onion. Slice thinly.
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Food processor blade care:

I’m terrified of sharp blades, especially this one from the food processor.
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I once cut myself while just handling it and still shudder whenever I think about the possibility of an injury happening again. It is the reason I am meticulous about storing the blade. I always place the red “danger” label back on the blade when I am done using it, and I store it in a plastic bag.
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Cook the vegetables:

Coat the bottom of a deep 12-inch sauté pan with olive oil. Heat the oil until just hot but not smoking. Add carrots and onions and mix.
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Saute covered for about 30 minutes, stirring every five minutes, so carrots don’t stick to the bottom of the pan. When done cooking, add salt, vinegar, and a little sugar and mix well. Let rest for 15 minutes in the pan to allow the flavors to meld. Stir and serve.
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These carrots are good served hot, at room temperature, or even cold.

Kids will love them.

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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

28 thoughts on “Amazingly Delicious Sautéed Carrots

  1. Hi Judy! Another great post. I am a big fan of the pedestrian carrot. So unassuming, so pretty, so bursting with unique flavor and sweetness. Looking forward to cooking with you soon! Love, Mare >

  2. Judy~ another delicious recipe, and I do appreciate your tip about the food processor blade. That one makes me nervous too, so will take care of better storage of the blade soon! Laura

  3. I love carrots and roast them frequently. I never thought to sauté with sweet onions – sounds delicious. Thanks Judy!

  4. Hello Judy, a new follower from Mason-Dixon Knitting. These carrots are on the stove now and I’ve got the rest of the ingredients for the grapefruit salad for lunch tomorrow. Thanks for the delightful blog, your family stories and recipes. It makes me want to write down my memories for my kiddos.

    1. Welcome!! Your comments have made me smile. I hope you are enjoying the carrots, btw. I have three sons and six brothers so one of the reasons I am doing this is to preserve my family’s recipes for all of them and to help teach my sons how to cook now that they are out of the house. I hope you come back again. Thanks! Judy

  5. Saving this one, thanks, Judy! Carrots are one of my go-to vegetables all year round. I can’t grow them here, but usually buy five-pound bags and share with the goats 🙂

    1. Nice. Sharing with the goats, that is. For this recipe, I peel the carrots bc the earthy taste of the peel interferes with the light sweetness of the carrots. My chickens love the peel. In that regard, having goats and chickens is great – they are both composers!

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