This is a simple side dish that you can make ahead of time and freeze for up to 1 month. So, I have already made it and popped it in my freezer; come Thanksgiving day I will see how good it tastes then (see comment below). I believe in homemade recipes and getting dishes done early if possible. Freezing food for short periods does not seem to affect the flavor. My chicken stock, dinner rolls and apple pie filling (someone else is bringing the pumpkin pie) are already in the freezer.
WW Pearl Onions and Baby Carrots
- 1 tbsp. olive oil
- 1 (16 oz.) bag frozen pearl onions
- 1-1/4 cups water
- 1 (16 oz.) bag baby carrots
- 1 tbsp. sugar
- 1/2 tsp. dried thyme (I use more)
- salt and pepper to taste
Heat the oil in a large skillet; add the onions and carrots (I cut them in half as they were big) and cook for 5 minutes, stirring occasionally. Add 3/4 cup of the water and cook until the water evaporates, for about 5 to 10 minutes.
Add the sugar, thyme (I used fresh leaves), salt and pepper to taste; reduce the heat. Cook for about 10 minutes or until the onions start to brown. Add the remaining 1/2 cup of water and once again cook until the water evaporates.
If you freeze this side dish thaw in the refrigerator overnight. Cook in a skillet with 1/3 cup water until heated through.
Weight Watchers PointsPlus is only 1 for 1-1/2 cups
Recipe by cookingwithauntjuju.com
Other good vegetable dishes using carrots and pearl onions are Maple and Orange Glazed Carrots, Glazed Carrots and Shallots and Glazed Pearl Onions Two Ways.
Comment: These veggies were very good frozen, thawed overnight and then I just reheated in the microwave. A good dish to make for a holiday dinner when you are so busy making other good things.