{ Caramelized Carrots | A Famiglia Un-Recipe }

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Thank you for popping over from the email I sent you regarding
'What I'm up to!'
Cooking comfort food that is also healthy, especially during our mandatory stay at home, where we're all overindulging a bit is so important to me and I'm glad I can share it with you!
Please enjoy my family 'un-recipe' as much as my family, friends & I do!
I call it an 'un-recipe' because I grew up with my Nona & Mom just creating & cooking with whatever we had in the pantry or garden. I've put this to paper the best I could!


Caramelized Carrots & Onions a la Marinella

You’ll need: ~ Remember you can modify this to what's in your pantry! ~

  • XV Olive Oil
  • Unsalted Butter
  • Onions { your favorite or what’s on hand } Cut in half & sliced thin
  • Salt & Pepper { or McCormick Perfect Pinch Garlic & Herb Salt Free seasoning for salt free cooking }
  • Bunch of carrots, peeled & cut length ways & in half if you need them to fit in the pan
  • Red Pepper Flakes { optional }
  • Dried Italian seasonings { your favorite or what’s on hand }
  • A little white wine or chicken stock

For the onions:

Pour approx. 1 – 2 Tablespoons of XV Olive Oil in a sauté pan and heat on Medium, add 1 tablespoon of unsalted butter & let it melt { this will help keep the oil from burning your vegetables }

Put onions in pan; season w S&P and stir. Play with the heat you don’t want fried onions, you want them caramelized, this takes some patience but is so well worth the flavorful wait! Once onions are caramelized remove them from the pan to a plate.

For the carrots:

Using the same sauté pan add 1 – 2 tablespoons more XV Olive Oil & 1 tablespoon of butter and heat on Medium { this shouldn’t take long b/c your pan should still be hot from cooking the onions }

Add the carrots, but don’t crowd the pan. You may have to cook the carrots in a couple batches. Season with S&P, pinch of red pepper flakes & your dried Italian seasonings of choice. Move carrots around pan as they cook & caramelize, add some white wine or chicken stock to deglaze your pan as you go.

You really need to use your sense of smell, sight & your gut here. The carrots should not be hard & not mush. There’s this perfect in between stage where you can cut a carrot with a fork but at the same time the carrots not falling apart.

When you feel your carrots are where they should be, turn off the heat, mix back in the onions and they're ready to serve from the pan or place them on a platter.


Refrigerate leftovers… if you have any!

Feel free to contact me with any Q’s!

Stay safe, kind & responsible!

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  • Lisa on

    Sounds Fantastic!! Making this Weekend!! Thank-you for sharing!

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