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!
Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.