Glazed vegetables are very classic, but also an elegant way to serve simply cooked vegetables around the holidays. Start by blanching whole pearl onions to easily remove the skins. Cook the onions and carrots in butter, then simmer with brown sugar, cider vinegar and water until tender and coated in a luscious glaze.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 2 cups pearl onions
- 2 pounds carrots
- 3 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- 2 tablespoons apple cider vinegar
- Chopped fresh parsley, for topping
Instructions
- Fill a deep skillet halfway with water; add a pinch of salt, cover and bring to a boil. Add the pearl onions and cook 1 minute to loosen the skins, then drain and rinse under cold water. Using kitchen shears, trim the root ends of the onions, then slip off the skins.
- Trim and peel the carrots. Cut on the bias into 1-inch-thick pieces.
- Heat the butter in a large skillet over medium heat. Add the onions and carrots and cook 5 minutes. Add 1/2 cup water, cover and simmer 10 minutes. Uncover and add the brown sugar and vinegar; bring to a boil and cook until syrupy, about 5 minutes. Transfer to a platter and top with parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 100 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 304 mg |
Reviews
Can frozen pearl onions be used and can it be made a day ahead and reheated?