Taste of Home
Carrots and Pearl Onions
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 4 servings.
A touch of sugar gives this thyme-seasoned veggie side a slightly sweet flavor. Serve sprinkled with parsley.
—Sharon Arendt
Schaumburg, Illinois
Ingredients
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3 cups water
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1/2 pound fresh pearl onions, peeled
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1 tablespoon butter
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1-1/2 teaspoons sugar, divided
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1 pound carrots, cut into 1/4-inch slices
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6 bacon strips, cooked and crumbled
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1/2 cup chicken broth
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1 bay leaf
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3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.
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2.
In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently.
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3.
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.
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4.
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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