Saute Of Baby Carrots And Green Onions Recipes

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SAUTéED BABY CARROTS



Sautéed Baby Carrots image

A couple flips of the pan and these sauteed baby carrots will land right in the plate next to your main dish. These sweet little candied carrots are great served with any kind of meat or fish. Adding a little butter and brown sugar to the carrots almost guarantees the kids will love them. I love sautéing them with long green onions or shallots to give them a little added flavor.

Provided by CrinV

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb baby carrots
1 bunch green onions or 2 shallots, chopped
1/8 cup brown sugar
1/4 cup fresh parsley, chopped
2 tablespoons butter
1 tablespoon vegetable oil

Steps:

  • Clean and peel the carrots leaving the green leafy tops.
  • Par boil the carrots for 5 minutes.
  • In a small frying pan sauté onions in the oil and butter for 2 minutes.
  • Add carrots and sauté another 2 minutes.
  • Sprinkle with brown sugar and cook another minute.
  • Plate and sprinkle with chopped parsley.

SAUTEED BABY CARROT MEDLEY



Sauteed Baby Carrot Medley image

Convenient baby-cut carrots star in this colorful, quick-to-fix side dish from Lisa McNeece of Bakersfield, California. Lisa's on staff at Grimmway Farms, top grower and processor of baby-cut carrots.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11

3 cups fresh baby carrots
2 tablespoons olive oil
1 small yellow summer squash, thinly sliced
1 small sweet red pepper, julienned
1-1/2 cups fresh sugar snap peas
2 garlic cloves, minced
1/2 cup water
2 tablespoons sun-dried tomatoes (not packed in oil), finely chopped
1 tablespoon capers, drained
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute carrots in oil for 1 minute. Add squash; saute 1 minute longer. Stir in the red pepper, peas and garlic; saute 1 minute more. , Add water. Reduce heat to medium. Cook and stir until liquid is evaporated and vegetables are crisp-tender. Stir in the tomatoes, capers, salt and pepper.

Nutrition Facts : Calories 71 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

HONEY-GLAZED CARROTS WITH GREEN ONIONS



Honey-Glazed Carrots With Green Onions image

Originally got the recipe from my HS foods class, but I have halved and modified it over the years. Serves four as a side (although two can eat it quite easily!) Doubles very well.

Provided by ketchupqueen

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb baby carrots (think 1-2 bites, leave the skinny parts whole, halve or quarter fat ones) or 1 lb carrot, peeled, washed, and sliced into sticks about the size of baby carrots (think 1-2 bites, leave the skinny parts whole, halve or quarter fat ones)
2 tablespoons butter
1 large garlic clove, peeled and quartered
2 tablespoons honey (use a little more for winter carrots or ones that have sat in the fridge a while, as they'll be more)
salt and pepper
1/4 cup green onion tops, cut small (about 3-4 green onions once you discard the very tops and the white parts) or 1 tablespoon dried chives

Steps:

  • Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain.
  • In a large skillet or saute pan, melt butter over medium heat. Add garlic and cook, stirring constantly, for 2 minutes. Remove garlic and discard.
  • Add the honey, stirring to blend. Add carrots and salt and pepper to taste (it doesn't need much, a few shakes should do it). Stir around until carrots are coated. Cook, stirring occasionally, for 7-10 minutes, until carrots begin to brown. (You may need to increase heat to medium-high on some stoves.)
  • Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.

BUTTERY CARROTS 'N' ONIONS



Buttery Carrots 'n' Onions image

My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 10

1 pound carrots, cut into 1/4-inch slices
1-1/4 cups water, divided
1 teaspoon chicken bouillon granules
3 medium onions, sliced and separated into rings
2 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon honey
1/4 teaspoon sugar
Dash pepper

Steps:

  • In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.

Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 361mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.

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