Print Options

Back to Buttery Carrots 'n' Onions >

Include these items:

Taste of Home Logo

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.


  • 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


  • 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,

2 of 2

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.