Glazed Carrots with Onions

I haven't made this recipe in a while. But the cooler weather has me thinking of lots of yummy, home-cooked, Sunday dinner type foods.

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

Ingredients:

• 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

Directions:

• 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.

I'm sharing this recipe on Tammy's Recipes weekly In Season Recipe Swap. This week's theme is carrots!