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:
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:
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.
Food processor blade care:
I’m terrified of sharp blades, especially this one from the food processor.
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.
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.
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.
These carrots are good served hot, at room temperature, or even cold.
Kids will love them.
Roasted Butternut Squash, Brussels Sprouts and Cranberries
Melissa’s Sweet Potato Casserole
Auntie Martha’s Spicy Spinach (aka Spinach Madeleine)
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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.
