Orange-Glazed Carrots, Onions & Radishes

1. 1

   In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.

2. 2

   In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange zest and juice; cook, covered, until vegetables are tender, stirring occasionally, 10-15 minutes. Cook, uncovered, until slightly thickened, 5-7 minutes longer. Sprinkle with walnuts.

* Per serving · 4 servings · Values may vary.

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