Buttery Carrots ‘n’ Onions
Total Time
Prep: 30 min. Cook: 10 min.
Yield
10 servings
My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise.
-Joanie Elbourn, Gardner, Massachusetts
Ingredients
- 1 pound carrots, cut into 1/4-inch slices
- 1-1/4 cups water, divided
- 1 teaspoon chicken bouillon granules
- 3 medium onions, sliced and separated into rings
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon honey
- 1/4 teaspoon sugar
- Dash pepper
Directions
- In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm.
- In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.
Nutrition Facts
3/4 cup: 64 calories, 2g fat (1g saturated fat), 6mg cholesterol, 361mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 1g protein.
My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise.
-Joanie Elbourn, Gardner, Massachusetts
Recipe Creator
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