Glazed Pearl Onions and Baby Carrots

recipe
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.

Yield:

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

Recipe from

Sunset

Nutritional 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

Ingredients

36 baby carrots with tops
10 ounce red pearl onions
1 tablespoon sugar
1 1/2 tablespoons butter
1/2 teaspoon kosher salt

Preparation

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.

Note: Nutritional analysis is per serving.