This is another simple, yet tasty side dish that will fill your house with the wonderful smell of caramelised onion and oregano. It's sweet, salty and fragrant, and really takes no time to prepare at all. This serves 4 as part of multiple side dishes, or serves 2 as a side dish on its own. It can be prepared in advance, will keep in the fridge for 3-4 days, and can be gently re-heated before serving.
INGREDIENTS
1 bunch dutch carrots*
1 onion, cut in half and thinly sliced
4 cloves garlic, thinly sliced
3-4 sprigs fresh oregano
salt and pepper
balsamic vinegar
2 tbs extra virgin olive oil
METHOD
- Prepare your steamer to cook the carrots; fill the bottom pot with 1/4 water and bring to the boil. While the water is boiling, gently clean the carrots, taking care to remove all dirt. Once the water is boiled, place the carrots in the steamer on the top and steam for 7 or so minutes, until the carrots are cooked with slight firmness. Set aside.
- While the carrots are steaming, add the olive oil to a pan and bring to a medium heat. Add the onions and sauté for 10 minutes, stirring occasionally. Add the garlic and oregano, and cook for a further 5 minutes. The garlic and onions should look translucent and golden, with a touch of crispness.
- Add salt (around 1/4 tsp) and pepper to taste and a couple of dashes of balsmic vinegar and stir through.
- Add the carrots, gently mix the onion mix through and serve.