Baby Carrots with Onions, Zanahorias con Cebollas

Juliann Esquivel


My good friend Barbara gave me this quick and tasty side dish. It cooks in 15/20 minutes without a drop of water. Carrots come out crisp tender and delicious. Enjoy

★★★★★ 3 votes
5 Min
20 Min


1 lb
of baby carrots, rinsed and dried well
1 large
sweet vidalia onion or texas sweet onion sliced
1 stick
salted butter
2 Tbsp
fresh curly parsley diced
1/2 tsp
salt or a little more to suit your taste
1/4 tsp
fresh ground black pepper

How to Make Baby Carrots with Onions, Zanahorias con Cebollas


  • 1Put dried baby carrots in a saucepan with the sliced onion, and parsley. Add the stick of butter. Put heat on medium low cover with a tight fitting lid and cook for 15/20 minutes. No water is added to cook these carrots. After the time has elapsed uncover and check with a fork. Fork should have just a bare resistence. Carrots should be crisp tender. Taste for salt seasoning serve as a side with any meat or poultry dish.
  • 2You can add any number of other seasonings. Somtimes I add a squeeze of lemon, and two tablespoons of honey or three tablespoons of concentrated frozen orange juice with a dash of orange zest. Most of the time I just serve as shown above. They are so good. Enjoy

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About Baby Carrots with Onions, Zanahorias con Cebollas

Course/Dish: Vegetables
Other Tag: Quick & Easy