Carrots And Onions Recipes

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.

Steps:

• Preheat oven to 425.
• Peel carrots and onions. Cut onions in quarters, leaving root ends in tact, so that they hold the quarters together. Cut carrots into 2 - 3" pieces, and if the carrots are really fat, cut them lengthwise into halvves or quarters. (You can adjust the quanitities of everything -- it's just that the program here wants specifics.).
• Put them onto a cookie sheet or jelly roll pan and drizzle with olive oil and salt and mix them with your hands so that they are lightly coated. The pan does really matter here -- if you use something with sides, they steam rather than roast.
• Roast for 15 minutes, turn and roast for 15 - 30 minutes more. At this point, they should be cooked, but they can go longer if they're not done. they should be crisp/tender (if they go longer, they get soft, which I'm starting to like, too) and have browned spots on them.

Steps:

• Preheat the oven to 350 degrees F.
• Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
• Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
• To serve, slice the meat across the grain. Serve with the vegetables.

Steps:

• Preheat oven to 425 degrees.
• Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
• Season generously with salt and pepper, toss.
• Cover pan with aluminum foil and bake for 45 minutes.
• Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

Steps:

• In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender.

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.

Steps:

• Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
• Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine carrots and onion slices in a large bowl. Whisk olive oil, dill, salt, and pepper together in a separate bowl until evenly combined.
• Pour seasoned oil over the carrots and onions. Stir until evenly coated. Spread the mixture out evenly on the prepared baking sheet.
• Roast vegetables until soft, stirring halfway through, about for 30 minutes.

Steps:

• Scrape and slice carrot quite thickly.
• Peel and chop onion.
• Put carrots and onion in saucepan with butter, sugar, salt, pepper and water and cook (I'm assuming at a simmer -- book doesn't state) uncovered until carrots are tender and the water has evaporated.
• Sprinkle with chopped parsley.

Steps:

• Slice carrots lengthwise, then chop into approximately 2-3" sections. If your carrots are particularly large, you may need to quarter some, just be sure your pieces are uniform for cooking.
• Slice onion into sections (however you want to. I usually chop as if making onion rings, then slice the circles in half, for long onion "strands").
• Toss with olive oil, salt and pepper, then spread in a baking dish.
• Cover with foil and bake at 400* until carrots are tender and onions are slightly browned. Noted cooking time is approximate, so keep an eye on these so your carrots don't become mushy!

Steps:

• Place butter in medium stockpan and melt.
• add carrots and onions and bring to a boil reduce heat and cover and cook until carrots are tender, usually about 45 minutes.
• enjoy.

Steps:

• Preheat oven to 400 degrees F.
• On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.

Steps:

• Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
• Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
• Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

Steps:

• Preheat oven to 450°F. In a large bowl, whisk together ras el hanout, honey, and oil. Cut carrots in half lengthwise, then again crosswise. (If there are extra-thick pieces, halve them again lengthwise, so all are about the same size.) Cut onion in half through its root, thencut each half lengthwise into thirds, making sure to keep root intact. Toss carrots and onion with oil mixture; season with salt and pepper.
• Spread vegetables in an even layer on a rimmed baking sheet, cut-sides down. Roast, undisturbed, until cut sides are golden brown and vegetables are tender, 20 to 22 minutes. Let cool completely, then serve, or refrigerate in an airtight container up to 5 days. (Return to room temperature or gently rewarm before serving.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
• In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
• Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
• Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Steps:

• Heat oven to 425ºF.
• Cut carrots lengthwise in half, then crosswise into thirds; place in medium bowl.
• Cut onion lengthwise in half, then crosswise into 1/2-inch-thick slices; add to bowl with carrots.
• Add aioli; mix lightly.
• Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
• Roast 15 to 20 min. or until onions are tender and carrots are crisp-tender.

Steps:

• Cut onion slices in half. Place onion and carrots in a steamer basket. Sprinkle with rosemary and thyme. Place in a saucepan over 1 in. of water; bring to a boil. , Cover and steam for 8-10 minutes or until crisp-tender. Remove to a serving bowl. Toss with the parsley, butter, salt and pepper.

Steps:

• Cut carrots in half lengthwise; thinly slice. Place in a large nonstick skillet; cover with water. Bring to a boil; cook for 9 minutes or until crisp-tender. Drain and keep warm. , In the same skillet, saute onions in oil until tender. Stir in the carrots, salt, ginger and pepper.

Steps:

• In a bowl toss together the carrots, the onion, the oil, the zest, the lemon juice, and salt and pepper to taste until the salad is combined well.

Steps:

• Cook onions in dressing in large skillet on medium-low heat 15 min. or until onions are soft and caramelized, stirring occasionally.
• Meanwhile, cook carrots in boiling water in saucepan 2 to 3 min. or until crisp-tender; drain.
• Add carrots, zest, juice and sugar to onions in skillet; mix well. Cook on medium heat 2 to 3 min. or until carrots are heated through and evenly glazed, stirring frequently.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
• Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
• Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.