A touch of sugar gives this thyme-seasoned veggie side a slightly sweet flavor. Serve sprinkled with parsley. —Sharon Arendt Schaumburg, Illinois
- 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
- 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.
Originally published as Carrots and Pearl Onions in Taste of Home October/November 2008, p70
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