Cocoa Glazed Carrots & Onions
|Pearl onions/1 package, 10 ounces frozen pearl onions||10 Ounce, about 1 inch diameter (Fresh)|
|Baby carrots/Small carrots||1 Pound, peeled and ends trimmed|
|Lemon juice||2 Tablespoon|
|Unsweetened cocoa||1 Tablespoon|
|Grated fresh ginger||1 Teaspoon|
Place fresh onions in a bowl and cover with boiling water.
Let stand 2 to 3 minutes; drain, then pull or slip skins off onions and discard.
Also trim onion's root and stem ends.
Place fresh or frozen onions in a 10 to 12-inch frying pan.
Barely cover with water and bring to a boil over high heat.
Cover pan and simmer gently until the onions are tender when pierced, 8 to 15 minutes.
Drain; pour onions from the pan and set them aside.
If using baby carrots, leave whole; cut small carrots diagonally into 1/4 inch-thick slices.
Put in frying pan used for onions, barely cover with water, and bring to a boil on high heat.
Put lid on pan and simmer gently until carrots are just tender when pierced, 7 to 10 minutes.
Drain carrots and set aside.
In the frying pan, combine butter, lemon juice, honey, cocoa, and ginger.
Stir over medium-high heat until smoothly blended.
Add carrots and onions.
Stir gently on high heat until sauce is thick enough to cling to vegetables, 2 to 3 minutes.
Pour into a bowl.