Caramelized Onions and Carrots - Ww Points = 1 |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This recipe comes from my Weight Watchers Magazine, November/December 2008. This issue has several make ahead recipes for easy Holiday planning. Make 1 month ahead. 1 point for a 1 1/3 cup serving. Ingredients:
1 tablespoon olive oil |
1 (16 ounce) bag white pearl onions, frozen |
1 1/4 cups water |
1 (16 ounce) bag baby carrots |
1 tablespoon sugar |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Heat the oil in large nonstick skillet over high heat. Add the onions and cook, stirring occasionally, just until softened, about 2 minutes. Add 3/4 cup of the water and cook, stirring occasionally, until the water evaporates, 5-6 minutes.
2. Add the carrots, sugar and thyme; reduce the heat and cook until the onions are golden, about 6 minutes. Add the remaining 1/2 cup of water, salt and pepper; cook until the vegetables are crisp-tender, about 3 minutes.
3. If making ahead, let cool; freeze in an airtight container up to 1 month. Thaw in the refrigerator overnight. Cook in a skillet with 1/3 cup water until hot and the water evaporates.
|
|