Balsamic Onion and Thyme Carrots

It’s back to school and weeknights are getting busy.  Try this quick, easy and healthy dish to get dinner on the table in a flash.  Goes well with meat, poultry and seafood. Shop Marvalhas, Wildtree and Tastefully Simple for your oils and vinegars.


Balsamic Onion and Thyme Carrot.jpg
  • 1 tablespoon olive oi
  • l 2 cups sliced yellow onion
  • Dash of baking soda
  • 1/2 cup water
  • 14 ounces carrots, cut into 1 1/2-in. pieces
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil 1 tablespoon
  • chopped fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Heat 1 Tbsp. olive oil in a skillet over medium-high. Add onion and baking soda; cook 10 minutes
  2. Add water and carrots to pan; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates.
  3. Add vinegar, 1 Tbsp. olive oil, thyme, salt, and pepper.

Recipe courtesy of Cooking Light