Carrots and Pearl Onions Recipe

Carrots and Pearl Onions Recipe photo by Taste of Home

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A touch of sugar gives this thyme-seasoned veggie side a slightly sweet flavor. Serve sprinkled with parsley. —Sharon Arendt Schaumburg, Illinois

This recipe is:

Diabetic Friendly

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Carrots and Pearl Onions Recipe

Prep: 20 min. Cook: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

3 cups water
1/2 pound fresh pearl onions, peeled
1 tablespoon butter
1-1/2 teaspoons sugar, divided
1 pound carrots, cut into 1/4-inch slices
6 bacon strips, cooked and crumbled
1/2 cup chicken broth
1 bay leaf
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.
In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently.
Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.
Uncover; return to a boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with a slotted spoon. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 157 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 590 mg sodium, 19 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

Originally published as Carrots and Pearl Onions in Taste of Home October/November 2008, p70

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Carrots and Pearl Onions

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Reviewed on Nov. 07, 2012 by grocery gourmet

Although I haven't tried this recipe yet, I can almost taste it and I'm thinking it may be like the wonderful flavor of carrots from a delicious pot roast. I'll try it with the chicken broth first and then with beef broth. Maybe some fingerling potatoes added with more of the liquid.