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Carrots and Onions Recipe

By: Mary Frances Pickett      Date: May 18, 2004      Prep Time: 45 Min      Cook Time: 25 Min

I’ve made a couple of the Impossibly Easy Pies with my Easy Gluten Free Pie Crust Recipe and wanted to share my observations thus far.

Mary’s Savory Carrots

The other night I needed to make a pantry supper and the only fresh vegetable that we had was a bag of carrots. As a kid, I detested cooked carrots. I remember gagging in horror when my mom served Copper Penny Carrots. I’ve concluded that the error that many people make in cooking carrots is to add lots of additional sugar. Carrots are naturally sweet, and you can best enhance that by adding savory flavors when you cook them.  Here’s what I threw together for our supper. There were no leftovers.


Yield: 2 carrots per person.

  1. Slice the carrots into circles. finely chop the green onions.
  2. Put the carrots and onions into a pot and add enough vegetable stock (or chicken stock) to cover.
  3. Stir in the honey.
  4. Cook over medium heat until carrots are tender.

This recipe has been brought to you by the Gluten Free Cooking School.

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