Sautéed Carrots and Onions

Growing up, I remember my mom always serving this dish with baked potatoes on our violin lesson day. Then, after Derick and I were married and we were living in Central America where it was easier to eat most of our veggies cooked (for sanitary reasons), this became a favorite! And who doesn’t want the aroma of sautéed onions filling their house anyway?! 😉

3-4 T. Olive Oil

Soy Sauce (or Bragg’s Liquid Aminos)

2-3 med. Onions (peeled and cut into large slices)

2 lbs. Carrots (about 10 carrots; peeled and cut into thick slices, or 2 small bags baby carrots)

In a giant skillet or pot, heat olive oil and enough soy sauce to generously cover the bottom of the pot. Dump in onions and carrots and stir. Cook over med/low heat till soft, but not mushy (about 30 min). Add more soy sauce if needed. Enjoy!

Note: This dish is delicious served over rice too!