I wanted to share this hearty yet extremely easy recipe with you before the Holidays as it is an excellent side dish!
Although I call for a cast iron skillet, you can use any thicker bottomed pan/frying pan to carmelize the carrots and onions.
Ingredients:
4-8 peeled carrots, cut into 1" slices
1 Large Red Onion, Peeled & Cut into bite size pieces
2 Tbsp of Balsamic Vinegar
2 Tbsp of Spicy Brown Mustard
4 Tbsp of Olive Oil
Kosher Salt
Black Pepper
Smoked Paprika
1. In a cast iron frying pan, add 3 tbsp of Olive Oil and heat up to saute' temperature....A hot pan for this is vital as you want the heat to carmelize the natural sugars in the carrots & onions.
2. Coat the carrots in olive oil and liberally salt, pepper & paprika them before you add them to the hot pan.
3. Saute' the carrots in the pan for about 5 minutes over high heat before adding the onions to the pan.
4. Continue cooking the mixture until the carrots are tender enought to push a paring knife into without much resistance and the onions are looking brownish and carmelized...The Carrots should have some cooking marks on them as well.
5. Add the Balsamic Vinegar & Mustard to the pan and cook for about 3 minutes, mixing well.
6. Serve and Eat Immediately!
Although I call for a cast iron skillet, you can use any thicker bottomed pan/frying pan to carmelize the carrots and onions.
Ingredients:
4-8 peeled carrots, cut into 1" slices
1 Large Red Onion, Peeled & Cut into bite size pieces
2 Tbsp of Balsamic Vinegar
2 Tbsp of Spicy Brown Mustard
4 Tbsp of Olive Oil
Kosher Salt
Black Pepper
Smoked Paprika
1. In a cast iron frying pan, add 3 tbsp of Olive Oil and heat up to saute' temperature....A hot pan for this is vital as you want the heat to carmelize the natural sugars in the carrots & onions.
2. Coat the carrots in olive oil and liberally salt, pepper & paprika them before you add them to the hot pan.
3. Saute' the carrots in the pan for about 5 minutes over high heat before adding the onions to the pan.
4. Continue cooking the mixture until the carrots are tender enought to push a paring knife into without much resistance and the onions are looking brownish and carmelized...The Carrots should have some cooking marks on them as well.
5. Add the Balsamic Vinegar & Mustard to the pan and cook for about 3 minutes, mixing well.
6. Serve and Eat Immediately!