"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: Our Most Delicious Carrot Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1-3/4 pounds carrots
- 1-1/3 cups chopped onions
- 2 teaspoons olive or canola 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