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Buttery Carrots 'n' Onions
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
8-10 Servings
Prep: 30 min. Cook: 10 min.
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. Yield: 8-10 servings.
Nutrition Facts:
1 serving (3/4 cup) equals 64 calories,
© Taste of Home 2013
2 of 2
Buttery Carrots 'n' Onions
(continued)
Nutrition Facts:
2 g fat (1 g saturated fat), 6 mg cholesterol, 361 mg sodium, 10 g carbohydrate, 2 g fiber, 1 g protein.
© Taste of Home 2013