Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baby Carrots with Spring Onions Close Credit: John Kernick Prep Time: 30 mins Total Time: 50 mins Servings: 8 Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side. Directions Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes. Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more. Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.