What a week it has been. Thankfully, we survived Hurricane Sandy without losing our power, but the devastation in other parts of New Jersey is both heartbreaking and unbelievable. A few grocery stores remained open last week but their shelves were pretty bare, so I haven’t been getting very creative in the kitchen. But when I saw that the Fall Fest challenge for this coming week was carrots, I felt inspired, as I knew exactly what I would make.
I started hosting Thanksgiving dinner the year Johnny and I got engaged, and now both of our families celebrate the holiday together. My mother-in-law always brings carrots and onions, a dish she has been making since Johnny was a kid. I was thinking about this dish today while she was over and I asked her for the recipe. I also wondered how it would taste with caramelized onions, a favorite in our house. The answer: delicious. The sweetness of the carrots is such a nice complement to the onions. Plus, it adds a little surprise factor to your Turkey Day menu, as your guests probably won’t expect carrots and onions to share the same dish!
Carrots and Onions
Six medium carrots, peeled and cut into 1-inch coins
Two large onions (I used one red, one yellow)
1 tablespoon unsalted butter
A pinch of salt
A pinch of sugar
In a medium sauce pan, bring water to boil. Add the carrots and boil for five minutes. Drain and transfer the carrots to a bowl. Add the butter and toss to coat. Meanwhile caramelize the onions. (For tips on how to do this, click here.) About five minutes before the onions are finished, add the carrots to the pan. Keep stirring until the onions are finished. Transfer to a dish and serve warm.
This post is part of Food Network’s Fall Fest, a weekly collection of delicious recipes starring the season’s best bounty. For more ideas on how to prepare carrots, check out the blogs below!
Feed Me Phoebe: Root Vegetable and Black Bean Chili
Napa Farmhouse 1885: Roasted Carrots With Chile and Agave
Haute Apple Pie: Healthy Carrot Cake Muffins
And Love It Too: Vegan Carrot Cake Coconut Macaroons
Virtually Homemade: The Silver Palate’s Carrot Orange Soup
From My Corner of Saratoga: Copper Pennies aka Glazed Carrots
The Heritage Cook: Maple Roasted Carrots, Apples and Onions
Thursday Night Dinner: Braised Carrots
HGTV Gardens: Garden-to-Table: Carrots
FN Dish: Best Carrot Sides for Thanksgiving