Baby Carrots with Spring Onions

Baby Carrots with Spring Onions
Photo: John Kernick
Prep Time:
30 mins
Total Time:
50 mins
Servings:
8

Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.

Ingredients

  • 4 tablespoons unsalted butter

  • 12 spring onions, trimmed, peeled, and halved lengthwise

  • ½ cup dry white wine, such as Sauvignon Blanc

  • 2 ½ pounds baby carrots, trimmed and peeled

  • Coarse salt and freshly ground pepper

  • 2 teaspoons fresh thyme leaves

  • Fresh parsley leaves, for serving (optional)

Directions

  1. Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes.

  2. Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more.

  3. Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.

Originally appeared: Martha Stewart Living, March 2016

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