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Glazed Pearl Onions and Baby Carrots





Yields
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
Step 1
1

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

Step 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).

Step 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.

Step 4
4

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

Step 5
5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 36Calories from Fat 39
% Daily Value *
Total Fat 1.6g3%

Saturated Fat 0.0g0%
Cholesterol 3.9mg2%
Sodium 108mg5%
Total Carbohydrate 5.5g2%

Dietary Fiber 0.9g4%
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.