1 . In a non-stick skillet heat butter and oil over moderate heat until foam subsides and cook carrots and bell peppers, stirring, 10 minutes, or until carrots are just tender. READY IN: 30mins. Spread onto baking sheet (use aluminum foil on top of sheet). Add the water, carrots, salt, pepper and thyme and bring to a boil. https://www.shockinglydelicious.com/quick-mexican-pickled-onions-and-carrots ADD YOUR PHOTO. UNITS: US. Mix thoroughly in bowl. 2. Preparation. MAKE IT SHINE! Add the onion and scallions and cook, stirring, until softened. 1 . Stir-Fried Carrots, Red Peppers, Red Onions and Roasted Cashews. Number of Servings: 4 Recipe submitted by SparkPeople user JSHOPPER. 2 . On their own, I found the final product to be a little salty for my taste, and next time will only use 2 Tbps of salt. Miscellaneous recipes from the collection of Mike Orchekowski. cup cashews. Preheat oven to 425 degrees. INGREDIENTS Nutrition. Recipe by TXOLDHAM. 1. Found this one in a cookbook by Mollie Katzen and wanted to save. Stir in the flour. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook green peppers, onions, carrots, salt, basil, and black pepper, stirring, until vegetables are tender-crisp. Cut green peppers into slices. Be the first to review this recipe. The peppers were a great addition to the sweet potato cornbread and slow cooker BBQ chicken recipes. Roast for 25-30 minutes until vegetables are tender. https://www.chilipeppermadness.com/recipes/pickled-jalapenos-and-carrots Mix in bowl. tablespoons canola oil or 2 tablespoons peanut oil. Chop potatoes, carrots, onion, bell pepper, and garlic. Cut carrots into matchstick-thin strips. SERVES: 4-5. Their tanginess balanced the sweetness of the bread and BBQ sauce. Add olive oil and seasonings. Thinly slice onions.