Total Time
30mins
Prep 15 mins
Cook 15 mins

This can be done ahead and warmed in a microwave later. Colourful and tangy.

Ingredients Nutrition

  • 1 lb carrot, pared and sliced into 1/8 inch thick rings
  • 3 tablespoons butter
  • 1 medium onion, very thinly sliced
  • 2 cloves garlic
  • 12 teaspoon salt
  • 1 tablespoon flavoured vinegar or 1 tablespoon balsamic vinegar
  • 1 tablespoon chives, finely chopped

Directions

  1. Cook carrots in boiling water 3 minutes then drain.
  2. Return carrots to saucepan.
  3. Add butter, onion, garlic and salt.
  4. Cover, cook over low heat 10 minutes or until carrots are tender crisp.
  5. Discard garlic.
  6. Add vinegar.
  7. Place in serving dish and sprinkle with chives.
Most Helpful

5 5

Excellent! I love carrots and this is a lovely new way to serve them. I made the recipe as directed using balsamic vinegar, but had to sub minced green onion for the chives. I made quick work of the slicing by using a mandolin. The carrots and onion come out crispy tender and the chive (green onion) garnish adds another layer of flavor as well as color. I served this with BBQ grilled steak with Stick to your ribs Creamy mushroom sauce #70794 and Great Greek Green Beans #71244. Thanks Tebo, great recipe!

5 5

This was amazing! I never would have thought that garlic and onions would blend with carrots. I put two crushed garlic cloves into the butter while it was melting, turned off the heat and let it sit for one half hour before removing the garlic. I will add this to my rotation, thanks.

2 5

I used basalmic vinegar. My partner didn't mind this dish, but I very much disliked it. As soon as the carrots cooled the vinegar left an awful taste and to me made this inedible (and I usually love basalmic).