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Buttery Carrots 'n' Onions

 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 ServingsPrep: 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.
Nutritional Facts: 1 serving (3/4 cup) equals 64 calories,

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Buttery Carrots 'n' Onions (continued)

Nutritional Facts: 2 g fat (1 g saturated fat), 6 mg cholesterol, 361 mg sodium, 10 g carbohydrate, 2 g fiber, 1 g protein.