Orange-Glazed Carrots, Onions & Radishes Recipe

5 1
Orange-Glazed Carrots, Onions & Radishes Recipe
Orange-Glazed Carrots, Onions & Radishes Recipe photo by Taste of Home
Publisher Photo

Orange-Glazed Carrots, Onions & Radishes Recipe

Be the first to add a review
5 1
Publisher Photo
Carrots and radishes give color and crunch to this sweet, spicy side. We never have leftovers. If you make it ahead, reheat and add walnuts before serving. —Thomas Faglon, Somerset, New Jersey
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1 pound fresh pearl onions
  • 1/4 cup butter, cubed
  • 2 pounds medium carrots, thinly sliced
  • 12 radishes, thinly sliced
  • 1/2 cup dark brown sugar
  • 4 teaspoons grated orange peel
  • 1/2 cup orange juice
  • 1 cup chopped walnuts, toasted

Directions

In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.
In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange peel and juice; cook, covered, 10-15 minutes or until vegetables are tender, stirring occasionally. Cook, uncovered, 5-7 minutes longer or until slightly thickened. Sprinkle with walnuts. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Orange-Glazed Carrots, Onions & Radishes in Taste of Home November 2015, p68

Nutritional Facts

3/4 cup: 277 calories, 16g fat (5g saturated fat), 15mg cholesterol, 141mg sodium, 34g carbohydrate (23g sugars, 5g fiber), 4g protein.

Popular Videos

  • 1 pound fresh pearl onions
  • 1/4 cup butter, cubed
  • 2 pounds medium carrots, thinly sliced
  • 12 radishes, thinly sliced
  • 1/2 cup dark brown sugar
  • 4 teaspoons grated orange peel
  • 1/2 cup orange juice
  • 1 cup chopped walnuts, toasted
  1. In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.
  2. In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange peel and juice; cook, covered, 10-15 minutes or until vegetables are tender, stirring occasionally. Cook, uncovered, 5-7 minutes longer or until slightly thickened. Sprinkle with walnuts. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Orange-Glazed Carrots, Onions & Radishes in Taste of Home November 2015, p68

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOrange-Glazed Carrots, Onions & Radishes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review