Best Buttery Carrots N Onions Recipes

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CARROTS AND ONIONS



Carrots and Onions image

My younger brother, David, attended cooking school years ago and this was one of the recipes he taught the whole family to make. He has since passed, but this recipe will live on forever. It's very sweet and even if you don't like carrots, which I don't, you will love this recipe.

Provided by msjill111

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 lb carrot, peeled and sliced in 1/2 inch pieces
1 1/4 cups butter
1 large sweet onion, sliced in about 2 1/2 inch pieces

Steps:

  • Place butter in medium stockpan and melt.
  • add carrots and onions and bring to a boil reduce heat and cover and cook until carrots are tender, usually about 45 minutes.
  • enjoy.

CARROTS AND ONIONS AU GRATIN



Carrots and Onions Au Gratin image

This is my mother-in law's recipe. She serves it at Christmas time and it is delicious. If you are looking for ways to get your family to eat more vegetables try this out!

Provided by JENEMMA

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package baby carrots, sliced
2 medium onions, sliced
1 cup shredded Cheddar cheese
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
½ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon butter
1 cup fine dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
  • In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
  • Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
  • Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 21.5 g, Cholesterol 33.8 mg, Fat 12.2 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 7.4 g, Sodium 436.4 mg, Sugar 6.9 g

CHIVE BUTTERED CARROTS



Chive Buttered Carrots image

It's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. -Opan Snell, Jamestown, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 5

2-1/2 pounds carrots, diagonally sliced 1/2 inch thick
6 tablespoons butter, cubed
1/4 to 1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 to 2 tablespoons minced fresh chives

Steps:

  • Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well., In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.

Nutrition Facts : Calories 134 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 206mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 4g fiber), Protein 1g protein.

BUTTERY COOKED CARROTS



Buttery Cooked Carrots image

Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.

Provided by beckie

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 3

1 pound baby carrots
¼ cup margarine
⅓ cup brown sugar

Steps:

  • Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
  • Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g

HERB-BUTTERED BABY CARROTS



Herb-Buttered Baby Carrots image

The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens-let your imagination be your guide.-Sandra Corey, Caldwell, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh baby carrots, trimmed
1/4 cup butter, cubed
1 garlic clove, minced
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/8 teaspoon dried marjoram
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme

Steps:

  • Preheat oven to 375°. Place carrots in a greased 1-1/2-qt. baking dish. In a microwave, melt butter; stir in garlic and herbs. Toss with carrots., Bake, covered, until carrots are tender, 50-60 minutes, stirring once.

Nutrition Facts : Calories 143 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein.

BABY CARROTS WITH SPRING ONIONS



Baby Carrots with Spring Onions image

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

4 tablespoons unsalted butter
12 spring onions, trimmed, peeled, and halved lengthwise
1/2 cup dry white wine, such as Sauvignon Blanc
2 1/2 pounds baby carrots, trimmed and peeled
Coarse salt and freshly ground pepper
2 teaspoons fresh thyme leaves
Fresh parsley leaves, for serving (optional)

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.

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