Glazed Carrots and Pearl Onions

As accompaniments to the salmon en croute (below), we made two vegetable sides. The first was a simple roasted asparagus (found here: http://lettucetalkfood.blogspot.com/2010/02/roasted-asparagus.html), which added color to the plate and a bright flavor on the palate, thanks to the fresh lemon juice.

The second was a sweet side of glazed carrots and pearl onions:




Peel the carrots and cut lengthwise into quarters. Saute in a pan over medium-high to high heat with a touch of butter and canola oil. Add peeled pearl onions (I used frozen pearl onions which I had thawed the night before). Season the vegetables with salt, freshly ground black pepper and sugar and brown the carrots and onions. Pour water into the pan to cover the vegetables about a third of the way up. Cook until most of the water has evaporated and created a thick, sweet glaze. Sprinkle with roughly chopped fresh parsley.