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Buttery Carrots ‘n’ Onions

Total Time

Prep: 30 min. Cook: 10 min.

Makes

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

  1. 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.
  2. 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.

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