Sauteed Carrots and Onions
User Reviews
4.8
15 reviews
Excellent
Sauteed Carrots and Onions
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This is my sister-in-law's famous recipe for the BEST CARROTS! Sautéing them with shallots and fresh thyme makes them next-level. Perfect for Easter!
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Ingredients
- 10-12 medium carrots peeled
- 4-5 shallots
- 1 cup chicken broth *
- 2 tablespoons salted butter
- 1-2 tablespoons fresh thyme chopped
- 1/2 teaspoon salt more to taste
- pepper to taste
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Instructions
- Slice off the ends of the peeled carrots. Slice each carrot at a sharp angle into 2-3 pieces. Slice each piece lengthwise. (photos above) Place carrots in a 12-inch high-sided skillet.
- Chop off the ends of the shallots. Slice them lengthwise. (see photos)
- Add the shallots to the pan.
- Add 1 cup chicken broth. The liquid should go halfway up the vegetables. Add more broth if it doesn't.
- Turn the heat up to high until the mixture reaches a boil, then reduce heat to medium. Cover but leave the lid askew so that steam can vent out. Cook for 8-10 minutes, or until the carrots are crisp-tender.
- Remove the lid and continue cooking until all the liquid has cooked off.
- Add 2 tablespoons butter and 1-2 tablespoons fresh thyme.
- Season with 1/2 teaspoon salt and pepper to taste.
- Cook until the butter is melted and brown spots appear on some of the shallots.
- Add more salt and pepper to taste and serve hot!
Notes
- *I used 1 cup water, 1 teaspoon chicken Better Than Bouillon, as usual.
- If you want to make these ahead of time, make the recipe and usual and store covered in the fridge for 1 day. When you are ready to eat, add the carrots back to a pan and cook over medium heat until warmed through. I used a non-stick pan when I reheated so they didn't stick. I would imagine that there would be enough butter on the carrots that they wouldn't stick, but if you are nervous spray the pan first.
Nutrition Information
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Serving
1cup
Calories
135kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
15mg
(5%)
Potassium
631mg
(18%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
25737IU
(515%)
Vitamin C
18mg
(20%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 135kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Potassium | 631mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 25737IU | 515% |
| Vitamin C | 18mg | 20% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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