This is a good recipe for holiday meals. Goes well with Thanksgiving Turkey or Easter Ham. But it's also easy enough to use as a side dish for a weeknight meal.
I'll have to remember to make this when I have a bag of baby carrots in the veggie bin that start to not look so appealing. You know, when they start to look a little dried out, but really they're not?
Glazed Carrots and Onions
- 2 cups baby carrots or whole carrots cut into one inch pieces
- 2 cups chopped onions
- 2 Tbs. butter
- 2-3 Tbs. brown sugar
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. nutmeg
- Cook onions and carrots in a small amount of boiling water, in a covered saucepan. About 8-10 minutes or until crisp tender.
- Drain into strainer, set aside.
- Add butter, brown sugar, salt, pepper and nutmeg to saucepan.
- Cook and stir until combined. About a minute.
- Add the cooked vegetables and toss to coat with glaze.
Now, I've been known to make this without the nutmeg because I wasn't able to find it in my disaster of a spice cabinet. I like the brown sugar both on it's own and with the nutmeg, so it didn't really make a difference to us if I used it or not.
I originally found this recipe in the Better Homes and Gardens New Cook Book. I made a couple of changes to make the dish right for us.