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glazed carrots and onions

Glazed Carrots & Onions I One Lovely Life

Updated from the archives
Growing up, I loved cooked carrots. I hadn’t yet really converted to onions, but this was one way I would actually eat them. Now that my taste buds have grown up a little, I know that onions can be sweet and delicious. And let me tell you, this dish definitely captures that natural sweetness, helped along with a smidge of sugar.

Glazed Carrots & Onions I One Lovely Life Perfect as a fancy side dish (which doesn’t take much effort to make), these carrots and onions are perfect served with a wide variety of main dishes. I love how simple and elegant they look and how easy they are to prepare.

You get to be the judge of just how “saucy” you want them to be. I typically start with 1/2 cup of water and go from there. I don’t typically need much, but if for some reason your carrots are taking a long time to cook, you may need to add a bit more.

These can certainly be made with baby carrots as well. When I do baby carrots, I typically cut the onion into slices rather than a large dice (so that the shapes match better), but the dish is flexible and can be changed any way you like.

Glazed Carrots & Onions I One Lovely Life

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Glazed Carrots and Onions


  • Yield: 4-6 as a side dish 1x

Ingredients

Scale
  • 1lb carrots, cut into large coins (or baby carrots)
  • 1 medium sweet onion, cut into a large dice
  • 1 tsp sugar
  • 1 tsp beef bouillon
  • 1/21 1/4c water (or you could use beef broth and omit the bouillon)
  • salt to taste
  • 4 Tbsp butter, melted
  • 1 Tbsp flour

Instructions

  1. In a medium saucepan, place carrots, onion, sugar, bouillon, pinch salt, and 1/2c 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 flour till smooth. Pour into the carrot mixture and stir until well incorporated and smooth. (You should have plenty of sauce)

 

9 Comments

  1. Our 2nd Easter without my mother in law who always made these carrots. I emailed you last year when I found this recipe! Making them again this year, thank you and Happy Easter.

      1. Happy Thanksgiving, making the carrots again (thinking of my MIL) and using many of your recipes for my Thanksgiving dinner, stuffing, string beans, orange honey cranberry sauce, and of course these delicious carrots, thank you!

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