Glazed Pearl Onions & Carrots

------This carrot dish was created for RSC 9. I hope you will enjoy all the flavours in this dish the subtle and the bold.------ Please feel free to use as much or as little of the brown sugar as you like.

• Ready In: 40 mins
• Serves: 4

Ingredients

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

Directions

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.