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Carrots and Pearl Onions

Carrots and Pearl Onions
A touch of sugar gives this thyme-seasoned veggie side a slightly sweet flavor. Serve sprinkled with parsley. —Sharon Arendt Schaumburg, Illinois
4 ServingsPrep: 20 min. Cook: 25 min.

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.
© Taste of Home 2013

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Carrots and Pearl Onions (continued)

Nutrition 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.
© Taste of Home 2013