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Glazed Pearl Onions and Baby Carrots

Yield Makes 12 servings (serving size: 3 carrots and a couple of onions per person)
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

Nutrition Information

  • calories 36
  • caloriesfromfat 39 %
  • protein 0.5 g
  • fat 1.6 g
  • satfat 0.0 g
  • carbohydrate 5.5 g
  • fiber 0.9 g
  • sodium 108 mg
  • cholesterol 3.9 mg

How to Make It

  1. Bring a medium pot of water to a boil. Meanwhile, peel carrots and trim tops to 1/2 in.

  2. 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).

  3. 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.

  4. Uncover and cook, stirring frequently, until onions and carrots start to brown and are tender-crisp, 5 to 10 minutes longer.

  5. Note: Nutritional analysis is per serving.