Glazed Onions and Carrots

glazed onion and carrots

Glazed Onions and Carrots

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Cooking time depends on the age of the carrots and the size of the slices; this is an ideal way to cook old carrots, which can take as long as 45 minutes. Add more stock, if necessary, and put the onions in towards the end of the cooking time.
Servings: 6
Calories: 91


  • 12 oz button onions
  • 12 oz small carrots
  • 1 oz butter
  • 4 tbsp chicken stock home-made or from a cube
  • 1 tbsp sugar
  • salt and freshly ground black pepper


  • Peel the onions but leave them whole. Scrape the carrots and cut them evenly into thick slices.
  • Place the vegetables in a heavy-based saucepan and pour in cold water to cover. Set the pan over a high heat and bring the water to the boil, then remove the pan from the heat and drain the vegetables.
  • Return the vegetables to the pan; add the butter and chicken stock, then season with sugar, salt and freshly ground black pepper.
  • Set the pan on a moderate heat and bring the liquid to the boil. Cover the pan, reduce the heat to low and simmer the vegetables until they have absorbed all the liquid and are lightly browned. Shake the pan frequently to prevent the vegetables sticking and burning. Turn the glazed vegetables into a heated vegetable dish and serve.
Calories: 91 kcal
Carbohydrates: 13 g
Protein: 1 g
Fat: 4g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 10 mg
Sodium: 89 mg
Potassium: 276 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 9592 IU
Vitamin C: 8 mg
Calcium: 33 mg
Iron: 1 mg
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