Carrots with Tropea red onions and balsamic vinegar

Published on 6 December 2018

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I peel and wash carrots.

I slice with a mandoline, 1/2 cm thick.

I clean and slice onion about 1/2 cm thick.

I heat extra virgin olive oil in a large pan and add onions.

After a few minutes, I add carrots.

I add salt and pepper.

I cover and cook for 10 minutes, stirring occasionally.

I add balsamic vinegar, about half a glass or to taste.

I finish cooking and sprinkle with oregano, keeping carrots firm and crisp, not overcooked. Excellent with meat or fish.

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