Preparation time: 10 minutes. Cooking time: 25 minutes.

Garden-fresh carrots are combined with onions and a scattering of parsley or herbs to create a colorful and nutritious accompaniment to serve with roasts, fish or poultry.

For 4 servings you will need:

3 bouillon cubes, chicken or beef
6 med. carrots, scraped & cut into quarters
12 sm. onions, peeled or 4 med. onions, sliced
1/4 c. butter
1 tbsp. sugar
2 tbsp. chopped parsley or fresh basil

TIPS: You can use other fresh herbs or watercress to sprinkle on top. You can also use 1 package of frozen small carrots for this dish.

PREPARATION: In a large saucepan combine 2 of the bouillon cubes with the carrots. Add boiling water to cover; stir to dissolve the bouillon. Cover. Cook 10 minutes. Add onions and cook 6 minutes longer or until vegetables are just tender, drain. In a large skillet, melt butter. Add the remaining bouillon cube and sugar. Stir until cube is dissolved. Add vegetables, cook until golden brown and glazed, stirring frequently. Transfer to serving dish. Sprinkle with chopped parsley or fresh basil.

Good served with: Roasts, fish or poultry, rice pilaf and a tossed green salad.

For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.