This is a great vegetable side dish to serve with a steak or roasted chicken dinner! Plenty of onion caramelized and cooked down a bit to flavor the carrots and peppers. You will find fresh fall carrot bunches, green onion bunches, jalapeños, and bell peppers at the market this week!
- 1 medium yellow onion diced ½”
- ½ lb carrots peeled and diced ½”
- 1 medium red onion diced ½”
- 1 medium green bell pepper diced ½” (may use red or yellow, if preferred)
- 1 medium jalapeño diced ½” (optional)
- 2 tbsp olive oil divided in half
- ½ cup water
- 3 medium green onions diced
- salt and pepper as desired
Set a medium sized pan to medium high heat on the stove.
Add half the olive oil and veggies. Sauté vegetables, stirring regularly every couple of minutes for 10 minutes.
When they start browning and if you smell them almost starting to burn, add water, the rest of the olive oil, and reduce heat to medium.
Add salt and pepper if desired at this time. Cook, uncovered, stirring regularly, until liquid has cooked out (which will take 5-10 minutes).
Transfer to a bowl and garnish with diced green onion and serve.
