Kids’ Favorite 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.