Sweet Carrots

By Molly O’Neill

Published March 21, 1992

Total Time
25 minutes
Rating
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Ingredients

Yield:Four servings

  • 1 large onion, peeled and finely chopped

  • 1 teaspoon tomato paste

  • ½ cup white wine

  • 8 medium carrots, peeled and sliced thinly on the diagonal

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

16 grams carbs; 90 calories; 4 grams fiber; 98 milligrams sodium; 2 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a nonstick skillet over medium heat, add the onion and cook until translucent, about 5 minutes. Combine the tomato paste and wine and add to the onion along with the carrots. Stir to combine, cover and cook over medium-low heat, stirring occasionally, until the carrots are tender, about 20 minutes.

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