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 into 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 the acidic bite. Together, the sugar and vinegar, create a sweet and sour taste that makes these carrots addictive!
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:
Prep the vegetables:
Wash, peel and remove the root end from each carrot. Slice carrots about ¼-inch thick.
Wash, peel and remove the root end from each onion. Slice thinly. I do it all the slicing in a food processor.
Food processor blade care:
I’m terrified of sharp blades, especially this one from the food processor.
I once cut myself while handling it and still shudder whenever I think about that cut. It is the reason I am meticulous about how I store the blade. I always place the red “danger” label over it and store it in its own plastic bag.
Cook the vegetables:
Coat the bottom of a deep 12-inch sauté pan with olive oil. Heat the oil until hot but not smoking and add carrots and onions. Mix.
Sauté covered for 30 minutes, stirring every five minutes. When done cooking, add salt, vinegar, and a little sugar and mix well. Let rest for 15 minutes in the pan to allow flavors to meld. Stir and serve.
These carrots are good served hot, at room temperature, or cold.
Kids will love them. I promise.
Roasted Butternut Squash, Brussels Sprouts and Cranberries
Melissa’s Sweet Potato Casserole
Auntie Martha’s Spicy Spinach (aka Spinach Madeleine)
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