Glazed Pearl Onions and Baby Carrots

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.