Onioncarrotranchslaw Recipes

BUTTERY CARROTS 'N' ONIONS

Buttery Carrots 'n' Onions image

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

Ingredients

1 pound carrots, cut into 1/4-inch slices
1-1/4 cups water, divided
1 teaspoon chicken bouillon granules
3 medium onions, sliced and separated into rings
2 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon honey
1/4 teaspoon sugar
Dash pepper

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.

CARROT-MUSTARD SLAW

Carrot-Mustard Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Soak a thinly sliced red onion in water for 15 minutes; drain. Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers. Whisk in 1/3 cup olive oil, and salt and pepper to taste. Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.

JALAPENO RANCH SLAW

Jalapeno Ranch Slaw image

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup nonfat or low-fat plain Greek yogurt
1/4 cup buttermilk
3 tablespoons mayonnaise
5 tablespoons chopped fresh cilantro
4 scallions, chopped
1 clove garlic, chopped
1 teaspoon chopped jalapeno
1/2 teaspoon chipotle powder
Kosher salt and freshly ground black pepper
One 14-ounce bag coleslaw mix

Steps:

In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, jalapenos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth.
Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat.

OVEN-ROASTED CARROTS AND ONIONS

Oven-Roasted Carrots and Onions image

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

Ingredients

2 tablespoons olive oil
1 teaspoon white wine vinegar
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
1 pinch ground black pepper to taste
½ (16 ounce) package baby carrots
½ red onion, cut into wedges
4 cloves garlic, peeled and smashed

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

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