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Glazed Carrots and Onions
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Description
I love how simple and elegant these carrots are. They’re perfect for Sunday dinner or special holiday meals. The recipe can be easily doubled.
Ingredients
- 1 pound Carrots, Cut Into Large Coins (can Use Baby Carrots)
- 1 whole Medium Sweet Onion, Cut Into Large Dice
- 1 teaspoon Sugar
- 1 teaspoon Beef Bouillon
- ¼ teaspoons Salt, Plus More To Taste
- ½ cups Water (plus More As Needed)
- 4 Tablespoons Butter, Melted
- 1 Tablespoon Flour
Preparation
In a medium saucepan, place carrots, onion, sugar, bouillon, salt, and 1/2 cup water. Cover and bring to a boil over medium-high heat.
Cook until carrots are softened, 8-12 minutes. (If water cooks out too quickly and your pan dries out, add additional water. It’s okay if things get a little browned.)
In a small bowl, stir together butter and 1 flour till smooth. Pour into the carrot mixture and stir over medium heat until well incorporated and smooth. (You should have plenty of sauce)
Serves 4-6 as a side dish
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