Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baby Carrots with Spring Onions Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 19, 2020 Rate PRINT Share Close Photo: John Kernick Prep Time: 30 mins Total Time: 50 mins Servings: 8 Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side. Ingredients 4 tablespoons unsalted butter 12 spring onions, trimmed, peeled, and halved lengthwise ½ cup dry white wine, such as Sauvignon Blanc 2 ½ pounds baby carrots, trimmed and peeled Coarse salt and freshly ground pepper 2 teaspoons fresh thyme leaves Fresh parsley leaves, for serving (optional) Directions Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes. Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more. Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley. Originally appeared: Martha Stewart Living, March 2016 Rate It PRINT