Pretty, easy, and excellent with meat. Prep and Cook Time: about 30 minutes. Notes: MeMe Pederson adds these pretty little vegetables to the plate only as a garnish. If you'd like to serve it as a side dish, triple the recipe.
36 baby carrots with tops
10 ounce red pearl onions
1 tablespoon sugar
1 1/2 tablespoons butter
1/2 teaspoon kosher salt
How to Make It
Bring a medium pot of water to a boil. Meanwhile, peel carrots and trim tops to 1/2 in.
Boil onions 3 minutes; drain and cool in a large bowl of cold water until no longer warm. Cut off their root ends and peel them (often they'll just pop right out of their skins).
In a large nonstick frying pan, combine onions, carrots, sugar, butter, salt, and enough water to come about halfway up vegetables. Cover and cook over medium-high heat, 5 minutes.
Uncover and cook, stirring frequently, until onions and carrots start to brown and are tender-crisp, 5 to 10 minutes longer.
Note: Nutritional analysis is per serving.
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