This is a typical French side dish, and is my favorite way to eat carrots…sweet, earthy, and gorgeous.
1 ½ pounds carrots, peeled, quartered and cut into 2 inch lengths (5 ½ cups)
1 large red onion, peeled and sliced.
1 cup beef bone broth
3 TBSP honey
6 TBSP ghee
Salt and Pepper to taste
1. Peel and quarter the carrots, if they are organic you can skip peeling them.
2. Peel and slice the red onion
3. Add all ingredients to a 2 ½ quart saucepan, place over high heat and bring to a boil. Cover and reduce heat to medium/low and allow the pot to simmer for 30 minutes until the carrots are tender and the liquid has reduced to a syrupy glaze.