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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
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    4 servings

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.
Nutrition Facts
3/4 cup: 157 calories, 7g fat (3g saturated fat), 19mg cholesterol, 590mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

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Reviews

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  • grocery gourmet
    Nov 7, 2012

    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.