Best 6 Buttery Carrots N Onions Recipes
Indulge in a culinary delight with our collection of buttery carrots and onions recipes, a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey with our classic braised carrots and onions, a timeless recipe that delivers tender-crisp vegetables enveloped in a rich, buttery sauce. Experience a burst of freshness with our vibrant roasted carrots and onions, where caramelized sweetness meets a touch of herbs. For a quick and easy side dish, try our sautéed carrots and onions, a simple yet flavorful preparation that complements any main course.
Explore the delightful variation of our glazed carrots and onions, where a sweet and tangy glaze elevates the natural flavors of these humble vegetables. If you're looking for a hearty and comforting meal, our creamy carrots and onions offer a velvety smooth sauce that pairs perfectly with grilled chicken or fish. For a unique twist, try our carrot and onion fritters, a crispy and addictive snack or appetizer that's sure to be a crowd-pleaser.
Each recipe is carefully crafted to highlight the natural sweetness of carrots and onions, enhanced by the richness of butter. Whether you're a seasoned cook or just starting out, our recipes provide clear instructions and helpful tips to ensure success in the kitchen. Join us on this culinary adventure and discover the endless possibilities of buttery carrots and onions.
BUTTERY COOKED CARROTS
Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.
Provided by beckie
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
- Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g
ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR
This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.
Provided by Dianna Jacobs-Fresh
Categories Side Dish Vegetables Onion
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
- Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g
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.
BABY CARROTS WITH SPRING ONIONS
Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes.
- Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more.
- Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.
BROWN SUGAR-GLAZED CARROTS AND ONIONS
Discover this recipe for Brown Sugar-Glazed Carrots and Onions. Combine chopped onions and brown sugar-glazed carrots with vinaigrette and orange zest.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 3/4 cup each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 70, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
CARROTS AND ONIONS
My younger brother, David, attended cooking school years ago and this was one of the recipes he taught the whole family to make. He has since passed, but this recipe will live on forever. It's very sweet and even if you don't like carrots, which I don't, you will love this recipe.
Provided by msjill111
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
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.
Tips:
- Choose the right carrots: For the best flavor and texture, select fresh, young carrots that are about 1 inch in diameter.
- Peel and cut the carrots evenly: This will help them cook evenly. If the carrots are different sizes, cut them into smaller pieces so they all cook at the same rate.
- Use a good quality butter: Butter adds richness and flavor to the dish. Use unsalted butter so you can control the amount of salt.
- Don't overcrowd the pan: If you crowd the pan, the carrots will steam instead of sautéing. Cook the carrots in batches if necessary.
- Cook the carrots until they are tender: But still have a slight crunch. This will take about 10-12 minutes.
- Season the carrots to taste: With salt, pepper, and any other desired seasonings.
- Serve the carrots immediately: While they are still hot and tender.
Conclusion:
Buttery carrots and onions are an easy and delicious side dish that can be served with a variety of main courses. They are also a great way to use up leftover carrots. The carrots are tender and flavorful, and the onions add a bit of sweetness and crunch. This dish is sure to please everyone at your table.
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