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
· ¼ 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.