Glazed Carrots and Onions

This is a typical French side dish, and is my favorite way to eat carrots…sweet, earthy, and gorgeous.

  • Ingredients:

    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

  • Directions:

    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.


Recipe by Kristin Clara