Garlic Carrots and Onions

comments (5) March 13th, 2008

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Click To Enlarge Photo: Janet Jemmott

1 lb. carrots, crinkle cut
1/2 cup chopped onions
2 tsp. oil or butter
1 small garlic clove, pressed
1 Tbs. lemon juice
1/4 tsp. salt
Coarsely chopped parsley

4 servings

To jazz this up a bit, add 1/2 cup pine nuts to the onion-garlic sauté.

Cook the carrots in a covered saucepan in a little boiling water for 5 to 6 minutes.

In a sauté pan, combine the onions, oil or butter, garlic, lemon juice, and salt. Cook together over medium-high heat, stirring constantly for 2 minutes. Add the drained, parboiled carrots to the sauté pan and cook an additional 2 minutes.

Garnish with parsley and serve warm.

Recipe by William E. Brown
December 1999
from issue #24

posted in: carrots, side dish

Comments (5)

williejohnson writes: making me hungry I am definitely going to try this at home
Posted: 3:58 am on October 24th
mavistaylor writes: Wonderful
Posted: 2:26 am on September 19th
JackTyler writes: Creative work
Posted: 11:45 pm on March 17th
NadineAllen writes: Great One
Posted: 4:22 am on March 17th
ismaelhale writes: very yummy
Posted: 5:51 am on January 6th
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