Baby Carrots with Spring Onions

Name: Baby Carrots with Spring Onions
Prep time: 30 min
Total time: 50 min
Ingredients: 4 tablespoons unsalted butter; 12 spring onions, trimmed, peeled, and halved lengthwise; 0.5 cup dry white wine, such as Sauvignon Blanc; 2.5 pounds baby carrots, trimmed and peeled; Coarse salt and freshly ground pepper; 2 teaspoons fresh thyme leaves; Fresh parsley leaves, for serving (optional)

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By

Martha Stewart Test Kitchen

Updated on March 19, 2020

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

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.
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.

Originally appeared: Martha Stewart Living, March 2016