Recipe of the Week
Glazed carrots with peas and onions
Courtesy of
Richard Blunt

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1-1/2 lbs. sliced fresh carrots
1-1/2 cups chicken or beef broth
6 Tbsp. butter
1/2 cup diced fresh onions
1 tsp. brown sugar
2 tsp. honey
1-1/2 cups fresh or frozen peas
1/2 tsp. salt
1/2 tsp. freshly ground black pepper


Simmer the carrots in the broth over medium heat until just tender. Drain and reserve the broth.

Melt the butter in a skillet and sauté the onions over medium heat until tender.

Add brown sugar, honey, and 1/4 cup of reserved broth and stir until sugar is dissolved. Add carrots and peas and continue to sauté until the vegetables are glazed.

Add salt and pepper and serve.

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