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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âMy mother makes a delicious carrot and onion side dish, but it calls for a whole stick of butter. My lighter version uses only 1 tablespoon and relies on some lively Asian flavors to make up the difference.â A scrumptious side! Jeanne Holt - Mendota Heights, Minnesota Ingredients:
1 large onion, chopped |
2 teaspoons canola oil |
1 teaspoon minced fresh gingerroot |
6 large carrots, sliced |
2/3 cup orange juice |
1 tablespoon butter |
2 teaspoons honey |
1 teaspoon grated orange peel |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup chopped walnuts, toasted |
1 tablespoon minced fresh parsley |
Directions:
1. In a large skillet, saute onion in oil until tender. Add ginger; cook 1 minute longer. Stir in the carrots, orange juice, butter, honey, orange peel, salt and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until carrots are tender. Stir in walnuts and sprinkle with parsley. Yield: 6 servings.
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