Glazed Pearl Onions and Baby Carrots

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

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Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 39%
  • Protein: 0.5g
  • Fat: 1.6g
  • Saturated fat: 0.0g
  • Carbohydrate: 5.5g
  • Fiber: 0.9g
  • Sodium: 108mg
  • Cholesterol: 3.9mg

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