Glazed Pearl Onions & Carrots

Total Time
Prep 20 mins
Cook 20 mins

------This carrot dish was created for RSC 9. I hope you will enjoy all the flavours in this dish the subtle and the bold.------

Ingredients Nutrition

  • 6 large carrots, peeled, sliced diagonally
  • 3 parsnips, peeled, sliced into strips
  • 12 cup white pearl onion, peeled and halved
  • 1 small cinnamon stick
  • 1 teaspoon fresh orange rind
  • 12 teaspoon thyme
  • 12 teaspoon garlic salt
  • 12 teaspoon powdered ginger
  • 1 teaspoon fresh fennel seed, ground into powder
  • 1 cup orange juice, fresh squeezed
  • 2 tablespoons sweet butter
  • 2 -2 12 tablespoons brown sugar
  • 4 teaspoons red peppers, finely chopped (garnish)


  1. Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
  2. Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
  3. Bring to a boil, lower heat and simmer for 15 - 20 minutes.
  4. Drain the vegetables and remove the cinnamon stick.
  5. Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes.
  6. Garnish with finely chopped red peppers.
Most Helpful

I was wary of anything with boiled veggies but thyese turned out spectacular! great submission; good luck in the contest!

Elmotoo March 19, 2007

These were so good my mother asked me to make them again a few days later. I liked the fact that they were cooked in orange juice and it just brought out the extra flavour in each vegetable.

Studentchef March 18, 2007

A lightly glazed and well flavored vegetable side dish. I used 2 tablespoons of brown sugar and followed the recipe as written. Good luck in the contest.

PaulaG March 17, 2007