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Glazed Carrots & Onions
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| 3 | bouillon cubes, (chicken or beef) |
| 6 | carrots, peeled & sliced |
| Small | pearl onions, or 1 medium onion cut in strips |
| 2 TBSP | sugar |
| 1/2 cup | butter |
| Parsley flakes |
Place carrots in large skillets with 2 bouillon cubes, cover with water & boil. Cover & simmer 10 minutes. Add onions & simmer until tender. Drain & set aside. In skillet, melt the butter. Add sugar & 3rd bouillon cube. Stir until melted. Add vegetables. Cook & stir until browned & glazed. Garnish with parsley.
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