Glazed Carrots and Onions
Add a touch of elegance to your dinner table with this simple yet stunning recipe for Glazed Carrots and Onions. Featuring tender rounds of sweet carrots and delicate pearl onions, this dish is perfectly caramelized in a buttery brown sugar glaze that’s seasoned with just the right hint of salt and pepper for a harmonious balance of sweet and savory flavors. Ready in just 30 minutes, this quick, crowd-pleasing side pairs beautifully with roasted meats, holiday feasts, or weeknight dinners alike. Finished with a sprinkle of fresh parsley for a pop of color, these glossy vegetables are as visually appealing as they are delicious. Perfect for home cooks seeking an easy vegetable side dish that feels gourmet.
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Recipe Information
Ingredients
- 500 grams carrots
- 250 grams pearl onions
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 120 milliliters water
- 1 tablespoons parsley (optional, for garnish)
Instructions
Peel the carrots and slice them into uniform rounds about 1/4-inch thick. If using large carrots, cut them in half lengthwise before slicing. Peel the pearl onions by blanching them in boiling water for 1 minute, then trimming the ends and slipping off the skins.
In a large skillet or saute pan, melt the butter over medium heat.
Add the carrots and pearl onions to the pan and stir to coat them in the melted butter.
Sprinkle the brown sugar, salt, and black pepper evenly over the vegetables and stir again to combine.
Pour the water into the pan and bring it to a simmer. Cover the pan with a lid and reduce the heat to medium-low.
Cook for 10-12 minutes, stirring occasionally, until the carrots and onions are tender and most of the liquid has reduced.
Remove the lid and increase the heat to medium. Cook for an additional 5-7 minutes, stirring frequently, until the glaze becomes thick and glossy and coats the vegetables.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Transfer the glazed vegetables to a serving dish and garnish with freshly chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 50.1 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
