This easy glazed carrots and onions recipe is a simple, elegant side dish that’s perfect for a special dinner. (Gluten-Free Option!)
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.
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.
1 pound carrots, peeled and cut into large coins (or baby carrots)
1 medium sweet onion, cut into a large dice
1 teaspoon sugar
1 teaspoon beef bouillon*
1/2– 1 cup water (or you can use beef broth and omit the bouillon)
salt to taste
4 Tablespoons butter, melted
1 Tablespoon flour*
Combine. In a medium saucepan, place carrots, onion, sugar, bouillon, pinch salt, and 1/2 cup water.
Cover & Boil. Cover the pan and bring mixture to a boil over medium-high heat. Cook until carrots are softened, about 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.
Combine Roux. In a small bowl, stir together melted butter and flour till smooth.
Thicken Sauce. Pour flour mixture into the carrot mixture and stir until well incorporated, thickened, and smooth. (You should have plenty of sauce)
*For a gluten-free version, use a certified gluten-free beef bouillon (like Mom’s Place, Herb-Ox, or Orrington Farms). Then, use gluten-free measure-for-measure flour, like King Arthur Measure For Measure Gluten-Free Flour Blend or Bob’s Red Mill 1:1 Gluten-Free Flour
Keywords: carrots and onions, glazed carrots and onions recipe