Forevermama's Sautéed Carrots With Red Onions
Recipe: #16571
January 04, 2015
Categories: Side Dishes, Carrot, Onions, New England, 5 Ingredients Or Less, One-Pot Meal, Christmas, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Herbs, Kosher Dairy, Vegetarian Dinner, more
"I've been making these carrots since I was a very young girl. They are delectable served as a side dish with any meal. It's my husband's favorite vegetable, and he's not a big fan of veggies. It is always on my Holiday table. It pares great with roasted turkey and a beef roast!"
Ingredients
Nutritional
- Serving Size: 1 (196.9 g)
- Calories 126.9
- Total Fat - 4.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 10.1 mg
- Sodium - 139.6 mg
- Total Carbohydrate - 22.2 g
- Dietary Fiber - 4.9 g
- Sugars - 12.9 g
- Protein - 1.9 g
- Calcium - 63.4 mg
- Iron - 0.7 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt butter over low heat in a medium saucepan. Add carrots, onions, brown sugar, salt and pepper to taste. Cover pan tightly and cook over low heat for 15 - 25 minutes. Add basil, cover pan tightly again and continue cooking until onions and carrots are fork tender.
Note that the carrots will secrete its own moisture, therefore adding liquid is not necessary. But if you're pan is not tightly sealed and the moisture escapes, add 1 tablespoon of water to replace the moisture lost. Enjoy!
Tips
No special items needed.