Cocoa-Glazed Carrots and Onions

1. 1

   Place onions in a bowl and cover with boiling water.

2. 2

   Let stand for 2 to 3 minutes.

3. 3

   Meanwhile, place carrots in a nonstick frying pan.

4. 4

   Brely cover with water and bring to a boil over high heat.

5. 5

   Reduce heat, cover and simmer gently until carrots are just tender when pierced (7 to 10 minutes).

6. 6

   Drain carrots and set aside.

7. 7

   While carrots are cooking, drain onions, then peel skins off and discard them.

8. 8

   Also trim root and stem ends of onions.

9. 9

   Once carrots are cooked and drained, place onions in pan used for carrots, barely cover with water, and bring to a boil over high heat.

10. 10

    Reduce heat, cover and simmer gently until onions are tender when pierced (10 to 15 inutes).

11. 11

    Drain onions; set aside.

12. 12

    In pan, combine 1 tablespoon water, butter, lemon juice, honey, cocoa and ginger.

13. 13

    Stir over meidum-high heat until well blended.

14. 14

    Add carrots and onions.

15. 15

    Stir gently over high heat until sauce is thick enough to cling to vegetables (2 to 3 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.