This simple technique concentrates all the sweetness of the two vegetables as it creates a light glaze for the perfect finish.
Ingredients
- 2 pounds carrots, scrubbed and peeled if needed
- 1 pound pearl onions, peeled (see Quick Kitchen Nugget in weekly newsletter)
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup freshly chopped flat-leaf parsley
Directions
Cut the carrots on the diagonal into slices about 1/2-inch thick. Place them in a large frying pan along with the peeled onions. Add enough cold water to just cover them. Place over medium-high heat and bring to a rapid boil. Immediately lower the heat to a low boil and add the olive oil, butter, sugar, salt, and pepper. Cook for about 20 minutes until all the water has evaporated and the vegetables have a shiny glaze. A knife should be able to easily pierce a few carrots. (If they’re not tender enough once the liquid has nearly evaporated, add another cup of water and continue cooking.) Just before serving, sprinkle with the parsley and drizzle with olive oil.
Yields 8 servings