- 6 large carrots, peeled, sliced
- 12 small white onions, pearl onions, peeled
- 3 tablespoons butter
- 1 tablespoon sugar
- 1/3 cup light molasses
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
Using separate medium saucepans, cook carrots and onions, covered, in boiling salted water for 20 minutes, or just until crisp-tender; drain each well.
Melt butter in large skillet; stir in sugar, molasses, salt, and spices. Heat, stirring constantly, to the boiling point. Add carrots and onions, stirring to coat well with syrup. Simmer, stirring frequently, for about 10 minutes, or until nicely glazed.
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