Glazed Carrots And Onions

1. 1

   Peel carrots and cut into quarters.

2. 2

   Slice onions.

3. 3

   In a large saucepan, combine 2 of the bouillon cubes with carrots.

4. 4

   Add boiling water to cover, stir and dissolved bouillon cubes.

5. 5

   Cover and cook for 10 minutes.

6. 6

   Add onions and cook 5 minutes longer. Drain.

7. 7

   In large skillet, melt butter; add remaining bouillon cube and sugar.

8. 8

   Stir until cube is dissolved.

9. 9

   Add vegetables.

10. 10

    Cook until golden brown, stirring frequently.

* Per serving · 4 servings · Values may vary.

No additional tips available.