Makes 12 servings (serving size: 3 carrots and a couple of onions per person)

Pretty, easy, and excellent with meat. Prep and Cook Time: about 30 minutes. Notes: MeMe Pederson adds these pretty little vegetables to the plate only as a garnish. If you'd like to serve it as a side dish, triple the recipe.

How to Make It

Step 1

Bring a medium pot of water to a boil. Meanwhile, peel carrots and trim tops to 1/2 in.

Step 2

Boil onions 3 minutes; drain and cool in a large bowl of cold water until no longer warm. Cut off their root ends and peel them (often they'll just pop right out of their skins).

Step 3

In a large nonstick frying pan, combine onions, carrots, sugar, butter, salt, and enough water to come about halfway up vegetables. Cover and cook over medium-high heat, 5 minutes.

Step 4

Uncover and cook, stirring frequently, until onions and carrots start to brown and are tender-crisp, 5 to 10 minutes longer.

Step 5

Note: Nutritional analysis is per serving.

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