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From: Country Living US
Yields:
8 serving(s)
Prep Time:
15 mins
Total Time:
25 mins
Cal/Serv:
91
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
- 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.
- 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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