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Sautéed Carrots and Onions

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.

2 Comments

  1. Debbie

    This sounds really simple and delicious. I’ll will be making this, love sauteed onions. Might add some broccoli also.

    Reply
  2. meryl waters

    I love cooking with Bragg’s Liquid Aminos. I hope you post other recipes that use this ingredient.

    Reply

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