1 Tsbp olive oil
1 bag frozen pearl onions (16 oz)
1 1/4 c water
1 bag baby carrots (16 oz)
1 Tbsp sugar
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
- Heat the oil in large nonstick skillet over high heat. Add the onions and cook, stirring occasionally, just until softened, about 2 minutes. Add 3/4 c of the water and cook, stirring occasionally, until the water evaporates, 5-6 minutes.
- Add the carrots, sugar, and thyme. Reduce the heat and cook until the onions are golden, about 6 minutes. Add the remaining 1/2 c of water, the salt, and pepper. Cook until the vegetables are crisp-tender, about 3 minutes.
- This recipe can be made and frozen for up to a month. The directions say, "If making ahead, let cool. Freeze in an airtight container up to 1 month. Thaw in the fridge overnight. Cook in a skillet with 1/3 c water until hot and water evaporates."
- I think I will like to recipe better if I cook the carrots longer. I guess I don't like "crisp-tender," I would have preferred them tender.