Glazed Carrots and Onions

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.

Serves: 4-6 as a side dish

INGREDIENTS

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

INSTRUCTIONS

In a medium saucepan, place carrots, onion, sugar, bouillon, pinch salt, and ½c 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).

Source: One Lovely Life