Recipes

Serves 4

1 pound carrots, pared
1 pound white pearl onions, peeled
1 teaspoon salt
Water

GLAZE:
½ teaspoon white pepper
1 cup brown sugar, firmly packed
¼ teaspoon salt
¼ cup Orange Garlic Finishing Sauce
1 tablespoon butter

1. Slice carrots diagonally to 1½ inch thickness.
2. Place carrots and onions and salt in a 3 quart saucepan; cover water and bring to a boil. Reduce heat; simmer covered 20 to 25 minutes or just until vegetables are tender. Drain well. Set aside.
3. In a large skillet, combine all glaze ingredients over medium heat until sugar is dissolved and mixture begins to boil.
4. Add vegetable to the glaze. Cook uncovered 5 minutes, gently turning until vegetables are coated with glaze.

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