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!
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This sounds really simple and delicious. I’ll will be making this, love sauteed onions. Might add some broccoli also.
I love cooking with Bragg’s Liquid Aminos. I hope you post other recipes that use this ingredient.