pound carrots peeled and sliced into coins (5 or 6 medium carrots) Canned or frozen carrots may be substituted.

medium onion peeled and cut into half-moons or petals

tablespoon olive oil

Pinch red pepper flakes

tablespoon butter or vegan spread

tablespoons brown sugar or to taste

½ teaspoon vanilla

Salt and pepper to taste

Method

Micro steam fresh or frozen carrots for four minutes. Drain and set aside.

Heat olive oil and red pepper flakes in a large skillet over medium high. Sauté the onions until they soften and begin to change color.

Add the carrots and butter, then stir to combine. Cover the skillet, lower the heat and cook for several minutes until the carrots are as tender as you like. Stir occasionally to prevent sticking. Add a little water or more butter if necessary.

Stir in the brown sugar and vanilla, then season with salt and pepper and any other seasonings you might be using. Continue cooking until the brown sugar has formed a glaze over the carrots.