Forevermamas Sauted Carrots With Red Onions Recipes

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

ROASTED CARROTS AND RED ONIONS WITH FENNEL AND MINT

Steps:

• Preheat oven to 425°F. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
• Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
• Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
• Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
• Do Ahead
• Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

BUTTERY CARROTS 'N' ONIONS

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.

FOREVERMAMA'S SAUTéED CARROTS WITH RED ONIONS

Steps:

• 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!

SAUTEED CORN, CARROTS, ONION, AND RED BELL PEPPER

Steps:

• Heat oil over medium-high heat in large saucepan.
• Add onions, garlic, and bell peppers, and sauté until tender.
• Add corn and carrots (be sure they are thawed)and cook over medium heat, stirring occasionally until heated through.
• Add salt, pepper, basil, and Spike seasoning and mix well.
• Simmer for 3-5 minutes more.
• Note: You can substitute another all-purpose seasoning for Spike.

ROASTED CARROTS AND RED ONION WITH BALSAMIC VINEGAR

Steps:

• Heat oven to 375 degrees. If using the garlic, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
• Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, balsamic vinegar and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic (if using) Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

CARROTS AND ONIONS

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.

FOREVERMAMA'S MEDITERRANEAN RED POTATO SALAD

Steps:

• Wash and boil the unpeeled potatoes until just tender (about 20 minutes). Drain and cool them completely. Cut into 1/2 inch dice. Place in a large serving bowl and set aside.
• In a small bowl, combine the mustards and olive oil. Add the red wine vinegar, minced red onion, diced bell peppers, chopped parsley, and salt and pepper to taste. Mix to blend.
• Pour the mustard mixture over the sliced potatoes and toss to coat. Serve or keep covered in the refrigerator. Return to room temperature before serving.
• TIP: It is best to not let the potatoes cool completely before adding remaining ingredients. Add ingredients to the potato salad while potatoes are still slightly hot/warm to help flavors penetrate more deeply.

OVEN-ROASTED CARROTS AND ONIONS

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.