Martha Stewart Baby Carrots with Spring Onions

Martha Stewart baby carrots with spring onions turn baby carrots, spring onions and thyme into a buttery, wine-glazed side dish in 50 minutes. Save this simple Easter side dish for Sunday dinner, Thanksgiving or holiday potlucks, because it's all made in one skillet.

Let the white wine cook down to about 2 tablespoons before anything else goes in, since that tiny amount of syrupy liquid is the base of the glaze. Skip it and the carrots just taste boiled instead of lightly sweet and savory.

Martha browns the halved spring onions cut-side down first, so they pick up a golden color before the carrots even touch the pan. Then she lets the covered carrots steam through and finishes them uncovered, which turns the buttery liquid into a glaze that clings.

Martha Stewart Baby Carrots with Spring Onions

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

130

kcal

Whole baby carrots turn tender and glossy while the sweet, browned onions soften in a thin wine and butter glaze. A covered simmer cooks them through, then an uncovered finish reduces the liquid until it coats everything.

Ingredients

• 4 tablespoons unsalted butter
  

• 12 spring onions, trimmed, peeled, and halved lengthwise
  

• 1/2 cup dry white wine, such as Sauvignon Blanc
  

• 2 1/2 pounds baby carrots, trimmed and peeled
  

• Coarse salt and freshly ground pepper
  

• 2 teaspoons fresh thyme leaves
  

• Fresh parsley leaves, for serving (optional)
  

Directions

• Brown the onions: Melt 2 tablespoons butter in a large skillet over medium-high heat, then add 12 halved spring onions cut-side down. Cook about 4 minutes until golden brown, then move them to a plate.
• Reduce the wine: Pour 1/2 cup dry white wine into the same skillet and scrape up the browned bits with a spoon. Cook, stirring, for 2 to 3 minutes until it reduces to about 2 tablespoons.
• Simmer the carrots: Add the remaining 2 tablespoons butter, 1/2 cup water, 2 1/2 pounds baby carrots and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, for about 12 minutes until the carrots are just tender.
• Glaze with the onions: Uncover the skillet and return the onions to the pan. Simmer 5 to 6 minutes more, until the liquid has evaporated and the carrots are glazed and tender.
• Season and serve: Stir in 2 teaspoons fresh thyme leaves and season with coarse salt and freshly ground pepper. Then move everything to a platter and garnish with fresh parsley leaves if you like.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of white wine?

Chicken or vegetable broth works if you want to skip the alcohol. Add a small squeeze of lemon juice at the end, since the wine's slight acidity is part of what balances the buttery glaze.

Can I use regular carrots instead of baby carrots?

Yes, peel them and cut into pieces about the size of baby carrots so they cook at the same pace. Thicker pieces may need a few extra minutes of covered simmering before the glazing step.

Can I make these carrots ahead of time?

You can cook them a few hours ahead and keep them in the pan. Warm them over medium-low heat with a splash of water, which loosens the glaze and brings back its shine.

How long do leftovers keep in the fridge?

Store them in an airtight container for up to 3 days. Reheat gently in a skillet, because the microwave tends to make the carrots watery and the glaze separate.

What's the most common mistake with glazed carrots?

Skipping the uncovered finish is the biggest one, since the lid only steams the carrots and never thickens the liquid. Simmering uncovered until the pan is nearly dry is what makes the glaze cling instead of pool.