Glazed Pearl Onions Carrots
Transform ordinary vegetables into an elegant side dish with this irresistible Glazed Pearl Onions and Carrots recipe. Tender pearl onions and perfectly sliced carrots are simmered in a rich combination of butter, brown sugar, and vegetable broth, creating a glossy, caramelized glaze that’s both sweet and savory. This 40-minute recipe is as easy as it is impressive, making it ideal for weeknight dinners or holiday feasts. Garnished with fresh parsley, this dish adds a pop of color to your table while delivering comforting flavors that pair beautifully with roasts, poultry, or vegetarian entrees. Whether you’re hosting guests or indulging in a cozy family meal, this versatile recipe is sure to impress.
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Recipe Information
Ingredients
- 300 grams pearl onions
- 300 grams carrots
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 cup vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, chopped for garnish)
Instructions
Bring a medium pot of water to a boil. Add the pearl onions and blanch them for 2 minutes. Drain, rinse under cold water, then peel the skins off by trimming the root end and squeezing gently to pop the onion out of its skin.
Peel and slice the carrots into uniform sticks or rounds, approximately 1/4 inch thick.
In a large skillet over medium heat, melt the butter.
Add the pearl onions and carrots to the skillet, stirring occasionally, until they start to soften slightly, about 5 minutes.
Sprinkle the brown sugar over the vegetables and stir to coat.
Pour in the vegetable broth, and add salt and black pepper. Stir to combine.
Bring the mixture to a simmer, reduce the heat to low, and cover the skillet. Cook for 12-15 minutes, or until the carrots and onions are tender and the liquid has reduced to a glaze.
Uncover the skillet, stir, and increase the heat slightly to allow the glaze to thicken further, about 1-2 minutes.
Taste and adjust seasoning with additional salt and pepper if required.
Transfer the glazed vegetables to a serving dish and garnish with chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 45.9 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1863 mg | 40% | |
*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.
