A touch of sugar gives this thyme-seasoned veggie side a slightly sweet flavor. Serve sprinkled with parsley. —Sharon Arendt Schaumburg, Illinois
Carrots and Pearl Onions
Carrots and Pearl Onions
Prep Time
20 min
Cook Time
25 min
Yield
4 servings
Ingredients
- 3 cups water
- 1/2 pound fresh pearl onions, peeled
- 1 tablespoon butter
- 1-1/2 teaspoons sugar, divided
- 1 pound carrots, cut into 1/4-inch slices
- 6 bacon strips, cooked and crumbled
- 1/2 cup chicken broth
- 1 bay leaf
- 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.
- In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently.
- Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.
- Uncover; return to a boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 157 calories, 7g fat (3g saturated fat), 19mg cholesterol, 590mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.
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