Carrots and Pearl Onions
 recipe from Better Homes and Gardens




        2 cups tiny whole carrots of 4 medium carrots, cut into 1-inch-long pieces

        2 cups frozen loose pack small whole onions


        2 tablesp. Butter

        2 tablesp. Brown sugar

        tsp salt

        1/8 tsp pepper

        1/8 tsp ground nutmeg



1.     In a medium saucepan cook carrots and onions, covered, in a small amount of boiling water for 8-10 minutes or till crisp-tender.

2.     Drain extra water.

3.     Add the rest of the ingredients and stir until butter is melted and the sauce is well mixed.