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Glazed Carrots and Onions

  • Yield: 4-6 as a side dish 1x


  • 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


  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)