"A little ginger goes a long way in this dish," says Sarah Rodgers of Pittsburgh, Pennsylvania. "It gives the carrots and onions wonderful flavor. This side is so pretty...and it goes well with any meat."
Recommended: 77 Foods to Eat When You Have a Cold
- 1-3/4 pounds carrots
- 1-1/3 cups chopped onions
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon ground ginger
- 1/8 teaspoon pepper
- Cut carrots in half lengthwise; thinly slice. Place in a large nonstick skillet; cover with water. Bring to a boil; cook for 9 minutes or until crisp-tender. Drain and keep warm.
- In the same skillet, saute onions in oil until tender. Stir in the carrots, salt, ginger and pepper. Yield: 6 servings.
Originally published as Gingered Carrots 'N' Onions in Light & Tasty October/November 2003, p18
Reviews for Gingered Carrots 'N' Onions
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review