Difficulty: Medium - experience needed
Dietary guidance: v
1 bunch of petite carrots (about 12)
1 bag of pearl onions
1/4 stick of butter
Prepare the onions- To peal the pearl onions, bring a pot of water to boil then boil pearl onions for 1-2 minutes then shock in cold water. Cut root side of pearl onions just below the root. Then you can squeez the onion out. This can be done ahead of time and the onions can be put in the fridge until ready to complete.
Prepare the carrots- Clean them by just scrubbing, not peeling. Steam them for 7 minutes or until just tender, not mushy. Shock them in cold water. The carrots can also be prepared ahead of time and put in fridge until ready to complete.
To carmelize carrots and onions- heat 1/2 of butter in saute pan. Add carrots and onions, sprinkle brown sugar over veggies and mix with tongs gently. Continue to saute over low-med heat, stirring every 3-5 minutes. Add more butter or a splash of water if needed throughout the process to keep the mixture from gumming up. Total process should take about 30 minutes. Half way through add a couple splashes of balsamic vinegar. Mixture is complete when they have a nice glaze and are soft enough to cut through with a fork - not mushy.