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

Martha Stewart Living, March 2016

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Credit: John Kernick

Recipe Summary test

prep:
30 mins
total:
50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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