Mustard-Glazed Carrots and Pearl Onions - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This combination of slowly simmered carrots and onions is loaded with deep, full flavor that goes well with grilled meats.
Ingredients
- 12 ounces pearl onions
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 pound peeled baby carrots
- 3 tablespoons (packed) golden brown sugar
- 2 tablespoons prepared hot English mustard (such as Colman's)
- 1 1/4 cups water
Instructions
- Cook pearl onions in small saucepan of boiling water 3 minutes. Drain. Cool slightly. Peel onions.
- Melt 1 tablespoon butter with oil in large skillet over medium-high heat. Add onions and sauté until golden brown, about 5 minutes. Add carrots, brown sugar and mustard and stir 2 minutes. Add 1 1/4 cups water and bring to boil. Reduce heat to medium and simmer until vegetables are tender and liquid is reduced to thin syrup, stirring frequently, about 15 minutes. Add remaining 2 tablespoons butter and stir until butter melts and vegetables are coated, about 2 minutes. Season with salt and pepper.
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