Boiler Onions & Carrots in Balsamic Butter

Do you still need some Thanksgiving sides? Here’s one that’s easy and delicious!! Small boiler onions (a little larger than pearl onions) and carrots roasted in balsamic vinegar and butter – so rich and flavorful!

We love onions – onion soup, onion bread, fried onions – any onions!! If your family likes them, then this is the side dish for you!

Preparing the Boiler Onions – 

Bring a medium pot of water, very lightly salted to a boil.

Add the onions, skin and all to the pot. Cook for 2-4 minutes.

Drain and cool.

After they have cooled enough to handle, pull the skins off. They should come right off if you pinch the tip of the onion.

Set them aside.

Preparing the dish – 

Preheat the oven to 350 degrees.

Spray a small casserole dish with olive oil.

Crush the croutons and pistachios together with a mortar and pestle.

Mix all the ingredients together in the casserole and gently stir to coat the carrots and onions.

Bake for 15 to 20 minutes, until the onions and carrots are tender and the butter and balsamic have caramelized.

Top with the crouton and pistachio mixture. Bake for about 10 more minutes.

Remove the rosemary stems and serve warm.

© Copyright 2023 The Lazy Gastronome

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Boiler Onions & Carrots in Balsamic Butter

Baked together in balsamic vinegar and butter, these onions and carrots are sweet and buttery. A perfect side dish.

Course: Side Dish

Cuisine: American, Thanksgiving

Keyword: balsamic, boiler, butter, carrots, onions

Servings: 4 servings

Author: HelenFern

Ingredients

• 2 7-oz bags of raw boiler onions
• 3/4 cup sliced carrots
• 1/2 cup unsalted butter, cut into slices
• 1-1/2 teaspoon kosher salt (skip if using salted butter)
• 1/2 teaspoon sugar
• 1/4 cup balsamic vinegar
• 4-5 whole rosemary sprigs
• 1 cup garlic croutons, crushed
• 1/4 cup coarsely chopped pistachios

Instructions

1. Start with the onions - Bring a medium pot of water, very lightly salted to a boil.

2. Add the onions, skin and all to the pot. Cook for 2-4 minutes.

3. Drain and cool.

4. After they have cooled enough to handle, pull the skins off. They should come right off if you pinch the tip of the onion. Set them aside.

5. Preheat the oven to 350 degrees.

6. Crush the croutons and pistachios together with a mortar and pestle. 

7. Spray a small casserole dish with olive oil.

8. Mix all the ingredients together in the casserole and gently stir to coat the carrots and onions.

9. Bake for 15 - 20 minutes, until the onions and carrots are tender and the butter and balsamic have caramelized. Top with the crouton and pistachio mixture and bake another 10 to 15 minutes.

10. Remove the rosemary stems - Serve warm. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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