YOUNG CARROTS WITH SPRING ONIONS, SUMAC, AND ANCHOVIES
Steps:
- Make the covered-pot carrots and spring onions
- Preheat the oven to 300°F, with a rack in the middle. Toss the carrots and onions with 1 teaspoon kosher salt and 1 teaspoon olive oil. Lay them out in a single layer in a Dutch oven or other heavy pot with a lid. Cover the pot with foil and seal by placing the lid on top of the foil. Transfer the pot to the oven and cook the vegetables, first checking after 30 minutes for doneness by poking one with a metal skewer. When the vegetables are done, the skewer will slide in and out easily; as soon as they are tender, remove them to a plate to cool. Cut the cooled carrots lengthwise in half.
- Make the herb sauce
- Mix together the remaining two teaspoons of oil, parsley, mint, garlic, and a pinch of kosher salt in a small bowl.
- Put it all together
- Toss the carrots and spring onions with the herb sauce and the juice of the ½ lemon. Lay the carrots and spring onions out on a serving plate. Drape the anchovies over them. Scatter the croutons over and shower with the sumac. Finish with a squeeze of lemon juice.
BABY CARROTS WITH SPRING ONIONS
Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes.
- Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more.
- Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.
BUTTERY CARROTS 'N' ONIONS
My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.
Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 361mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
OVEN-ROASTED CARROTS AND ONIONS
The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.
Provided by Bren
Categories Side Dish Vegetables Onion
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
- Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
- Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.
Nutrition Facts : Calories 182 calories, Carbohydrate 14.5 g, Fat 13.8 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 381.6 mg, Sugar 6.6 g
ONION-BACON BABY CARROTS
I came up with this side dish for Thanksgiving, and it was a big hit. Now it has a place at our holiday table as well as impromptu get-togethers with family and friends. -Diana Morrison Poole, Rock Hill, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook onions in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. , In a large bowl, combine the onions, carrots, salt and pepper; toss to combine. Transfer to a greased shallow 3-qt. baking dish. Cover and bake at 400° for 40-45 minutes or until tender. , Stir in syrup and butter. Sprinkle with french-fried onions and bacon. Bake, uncovered, 5 minutes longer or until fried onions are browned. Sprinkle with green onions. Serve with a slotted spoon.
Nutrition Facts : Calories 180 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 546mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 3g protein.
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