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!
Ingredients:
3 pounds carrots (weight before prepping)
1 pound sweet onions, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons butter
½ teaspoon sea salt
2 tablespoons red wine vinegar
2 tablespoon sugar or honey
Mise en Place:
Instructions:
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 and butter. Heat 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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© 2014-2019 Judy Wright. All rights reserved. Photos and text may only be used with written consent.
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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 >
Gonna be a partay in the kitchen!! xo
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
That blade! Shudder! These carrots are delicious, Laura. Two people could easily eat the whole batch:-) Thanks for writing. xo
Thank you for the recipe! I LOVE carrots so you can be sure I’ll be making these soon.
Yolanda, let me know if you enjoy them. Thanks!
I love carrots and roast them frequently. I never thought to sauté with sweet onions – sounds delicious. Thanks Judy!
Karen, I can’t wait to hear back from you when you try cooking them this way! Thanks! Great meeting yesterday.
Joy! I can’t stand a cooked carrot, but I think this changes everything.
Eggzactly. And that is why they are called AMAZINGLY delicious. I don’t like them cooked either- except for this way.
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.
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
Thank you Judy: Am in my way to buy carrots and beans!!
Annie Moncure
Hi, Annie! Let me know how they turn out! Thanks.
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 🙂
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!
Great post thankyyou