Main Page
Fast and tasty
Fried carrots with onions and bell peppers in a frying pan

Fried Carrots with Onion and Bell Pepper

This all-purpose dish works as a side or a filling — simple to make and full of flavor. Colorful, tasty, and good for you, it can be served as a side or a vegetable spread, warm or cold.

Olga

Recipe author

Fried carrots with onions and bell peppers in a frying pan

Composition / ingredients

Servings:

Carrots

0.5

Onion

Vegetable oil

Bay leaf

Salt

Ground black pepper

Parsley

Dill

Bell pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 36 % 5 g

Carbohydrates 57 % 8 g

75 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:
Step 10:

Step 10:
Step 11:

Step 11:

Everyone, even little kids, knows how good carrots are for you. Many rightly call them a secret to youth, beauty, and long life. Thanks to their high carotene content, which the body converts into vitamin A, carrots are a staple in healthy eating for children, older folks, and healthy adults alike — who all enjoy this wholesome treat. That's why I want to share this easy recipe built around that carrot magic. So: wash and peel the carrots and grate them on the coarse side of a box grater. Peel the onion and slice it into thin half-moons. Wash a bell pepper (you can skip it, but it adds a nice zing), remove the seeds, and cut it into small squares. Heat the oil in a deep skillet and add the grated carrot. Fry lightly, add the onion, and stir. Cook the carrots and onion for about 8–10 minutes, stirring now and then. Add the bell pepper squares, bay leaf, and black pepper, stir again, and keep frying for about another 10 minutes. Transfer the finished carrots to a serving bowl and garnish with parsley. It's a great side, best of all with fish, but fried carrots and onion also pair well with poultry and meat, or as a vegetable spread on bread. Carrots made this way can be eaten warm or cold, and they keep beautifully in a covered container in the fridge for a few days — the flavor and goodness don't fade; if anything, they get better. I'm sure that if you make carrots this simple way just once, they'll become a regular on your table.