Pan-Glazed Cipollini Onions and Carrots

Name: Pan-Glazed Cipollini Onions and Carrots
Prep time: 15 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 3 tbsp. butter; 1 lb. cipollini or pearl onions; 1/2 lb. baby carrots; 1 1/2 tbsp. brown sugar; 2 tsp. dry mustard; 1 tsp. salt; 1/2 c. white wine; Freshly ground pepper

By Cheryl SlocumPublished: Feb 27, 2013

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Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

25 mins

Cal/Serv:

The sweet-and-salty glaze balances out the sweetness of the vegetables for a perfect side dish.

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Ingredients

3 Tbsp. butter
1 lb. cipollini or pearl onions
1/2 lb. baby carrots
1 1/2 Tbsp. brown sugar
2 tsp. dry mustard
1 tsp. salt
1/2 cup white wine
Freshly ground pepper

Directions

1. Step 1In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onions and sauté until browned all over, about 5 minutes. Add carrots and 1/2 cup water; simmer until liquid is almost completely evaporated and carrots are crisp-tender, about 8 minutes. Stir in brown sugar, mustard, and salt.
2. Step 2Add wine and stir, scraping bottom of pan. Increase heat to high and cook at a rapid simmer, 5 minutes more. Remove from heat and stir in remaining butter. Season with pepper.

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