Best 9 Saute Of Baby Carrots And Green Onions Recipes
Looking to prepare a simple yet flavorful side dish that perfectly complements your main course? Look no further than a sauté of baby carrots and green onions. This vibrant and delightful dish brings together the natural sweetness of carrots and the zesty bite of green onions, creating a harmonious balance of flavors. Not only is it quick and easy to make, but it also offers a delightful contrast of textures, with tender carrots and crisp green onions. Whether you're a seasoned home cook or just starting out, this sauté is sure to become a staple in your culinary repertoire.
Here are our top 9 tried and tested recipes!
SAUTéED BABY CARROTS
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
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.
HONEY-GLAZED CARROTS AND GREEN BEANS
Steps:
- Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.
SAUTE OF BABY CARROTS AND GREEN ONIONS
Steps:
- Cook carrots in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. refresh under cold water. Drain. Pat carrots dry. Cut onions lengthwise in half, then diagonally into 1 1/2 inch pieces. ( Can be prepared 1 day ahead. Refrigerate carrots and green onions separately). Melt butter in heavy skillet over medium-high heat. Add carrots and toss to coat with butter. Add onions and stir until carrots and onions are heated through, about 3 minutes. Add lemon juice, lemon peel and 1/2 teaspoon sugar; toss well. Season with salt and pepper. Taste; add more sugar if desired.
BOK CHOY, CARROTS AND GREEN BEANS
A refreshing stir fry. Preparation time: 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Green Beans
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 4.8 g, Fat 0.9 g, Fiber 1.4 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 123 mg, Sugar 1.6 g
SAUTEED BABY CARROT MEDLEY
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
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.
BUTTERY CARROTS 'N' ONIONS
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
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.
HONEY-GLAZED CARROTS WITH GREEN ONIONS
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
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.
BABY CARROTS WITH SPRING ONIONS
Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes.
- Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more.
- Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.
OVEN-ROASTED CARROTS AND ONIONS
The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.
Provided by Bren
Categories Side Dish Vegetables Onion
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
- Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
- Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.
Nutrition Facts : Calories 182 calories, Carbohydrate 14.5 g, Fat 13.8 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 381.6 mg, Sugar 6.6 g
Tips:
- Choose fresh, tender baby carrots: Look for carrots that are smooth, brightly colored, and free of blemishes.
- Trim the carrots: Cut off the tops and bottoms of the carrots, then peel them if desired.
- Slice the carrots thinly: This will help them cook evenly and quickly.
- Use a large skillet: This will give the carrots and green onions plenty of room to cook without overcrowding.
- Heat the oil over medium-high heat: This will help the carrots and green onions to brown and caramelize.
- Cook the carrots and green onions in batches: If you overcrowd the skillet, the vegetables will steam instead of sautéing.
- Stir the carrots and green onions frequently: This will help them to cook evenly and prevent them from burning.
- Season the carrots and green onions with salt and pepper: To taste.
- Serve the carrots and green onions immediately: As a side dish or as part of a main course.
Conclusion:
Sautéed baby carrots and green onions is a simple but delicious side dish that can be enjoyed by people of all ages. It is a healthy and flavorful way to add more vegetables to your diet. The carrots are tender and sweet, while the green onions add a bit of sharpness and pungency. This dish is also very easy to make, so it is a great option for busy weeknights.
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