Glazed Onions and Carrots
Transform your side dish game with this irresistible recipe for Glazed Onions and Carrots! Featuring tender carrots and sweet pearl onions enveloped in a luscious glaze of honey, brown sugar, and butter, this dish strikes the perfect balance between savory and sweet. A splash of vegetable stock enhances the flavor, while the glaze reduces to perfection, creating a glossy coating that will have everyone reaching for seconds. Ready in just 40 minutes, this stunning vegetable medley is easy to prepare and ideal for elevating your holiday table or complementing any weeknight meal. Garnished with fresh parsley for a pop of color, this side dish isn't just delicious—it's a visual treat, too! Perfect for pairing with roasted meats or creamy casseroles, these glazed vegetables are sure to become a family favorite. Keywords: glazed onions and carrots, side dish, holiday recipes, vegetable glaze, caramelized vegetables.
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Recipe Information
Ingredients
- 500 grams carrots
- 300 grams pearl onions
- 2 tablespoons unsalted butter
- 1.5 tablespoons brown sugar
- 1.5 tablespoons honey
- 120 milliliters vegetable stock
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the carrots and cut them into evenly sized, diagonal slices about 1/4 inch thick. If using large carrots, slice them in half lengthwise before cutting to ensure even cooking.
Blanch the pearl onions by boiling them in hot water for 1-2 minutes. Transfer them to an ice bath, then peel off the outer skin.
In a large skillet or sauté pan, melt the butter over medium heat.
Add the brown sugar and honey to the melted butter, stirring until both are fully dissolved and the mixture is evenly combined.
Add the carrots and pearl onions to the skillet, stirring to coat them evenly in the butter and sugar mixture.
Pour in the vegetable stock and season with salt and black pepper. Stir to combine.
Reduce the heat to low and cover the skillet. Let the vegetables cook for about 15-18 minutes, stirring occasionally, until the carrots are tender and the stock has mostly reduced into a glaze.
Remove the lid and increase the heat to medium. Stir for 2-3 minutes until the glaze thickens and coats the vegetables thoroughly.
Adjust seasoning with additional salt and pepper, if desired.
Transfer the glazed onions and carrots to a serving dish and garnish with fresh parsley, if using. Serve warm.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1831 mg | 80% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 75.0 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2304 mg | 49% | |
*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.
