This is probably my most requested recipe from friends and family. Even if you think you don’t care for carrots, you will love these carrots!
makes 6 servings
1/2 cup olive oil
1 1/2 pounds carrots, peeled and cut into 1/4-inch slices
1 cup finely chopped yellow onion
11/2 teaspoons coarse salt
freshly ground black pepper to taste
3 tablespoons chopped fresh parsley
Heat 6 tablespoons of the olive oil in a large skillet over medium heat. Add the carrots, and cook, stirring occasionally, until the carrots are tender on the inside and starting to brown on the outside, about 30 minutes.
Add the onion, the remaining 2 tablespoons of oil, and the salt and pepper, and reduce the heat to medium-low. Continue to cook, stirring occasionally, for 15-20 minutes more, or until the carrots and onions are both really tender and caramelized. Stir in the parsley, and cook for a couple of minutes more.