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Cocoa Glazed Carrots & Onions Recipe
|Pearl onions/1 package, 10 ounces frozen pearl onions||10 Ounce, about 1 inch diameter (Fresh)|
|Baby carrots/Small carrots||1 Pound, peeled and ends trimmed|
|Lemon juice||2 Tablespoon|
|Unsweetened cocoa||1 Tablespoon|
|Grated fresh ginger||1 Teaspoon|
Serving size: Complete recipe
Calories 657 Calories from Fat 234
% Daily Value*
Total Fat 28 g43%
Saturated Fat 15.5 g77.6%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 408.6 mg17%
Total Carbohydrates 102 g34.1%
Dietary Fiber 19.4 g77.4%
Sugars 44.7 g
Protein 10 g19.4%
Vitamin A 1266.1% Vitamin C 54.3%
Calcium 22.3% Iron 23%
*Based on a 2000 Calorie diet
Let stand 2 to 3 minutes; drain, then pull or slip skins off onions and discard.
Also trim onion's root and stem ends.
Place fresh or frozen onions in a 10 to 12-inch frying pan.
Barely cover with water and bring to a boil over high heat.
Cover pan and simmer gently until the onions are tender when pierced, 8 to 15 minutes.
Drain; pour onions from the pan and set them aside.
If using baby carrots, leave whole; cut small carrots diagonally into 1/4 inch-thick slices.
Put in frying pan used for onions, barely cover with water, and bring to a boil on high heat.
Put lid on pan and simmer gently until carrots are just tender when pierced, 7 to 10 minutes.
Drain carrots and set aside.
In the frying pan, combine butter, lemon juice, honey, cocoa, and ginger.
Stir over medium-high heat until smoothly blended.
Add carrots and onions.
Stir gently on high heat until sauce is thick enough to cling to vegetables, 2 to 3 minutes.
Pour into a bowl.