All Recipes

Carrots, Green Beans, and Pearl Onions with Seasoned Croutons

1 Hr


8 Tablespoons Unsalted Butter

1 Bag (14 oz.) Frozen Pearl Onions

Kosher Salt, to taste

1 Pound Fresh Green Beans, trimmed

1 Pound Carrots, peeled and cut into ¼” matchsticks

1/2 Cup Low-Sodium Vegetable Stock

1 Tablespoon Honey

Freshly Ground Black Pepper

1/3 Bag Martin’s Potatobred Stuffing

1/2 Cup Parmesan Cheese

1/4 Cup Fresh Flat-Leaf Parsley, coarsely chopped

Serves: 6-8


Step 1

Melt 2 tablespoons butter in a 5-6 quart saucepan or Dutch oven, over medium-high heat. Add pearl onions and cook, stirring occasionally, until thawed and well browned in spots, 8-10 minutes. Transfer to a serving bowl.

Step 2

In the same pot, bring 4 cups water and a pinch of salt to a boil over medium-high heat. Add the green beans, cover, and boil until just tender, about 4-6 minutes. Using tongs, transfer to the serving bowl.

Step 3

Add the carrots to the same water, cover, and boil until just tender, 4-6 minutes. Using tongs or a slotted spoon, transfer to the serving bowl.

Step 4

Boil the remaining liquid until reduced to 1/2 cup, about 25-30 minutes.

Step 5

Meanwhile, melt 4 tablespoons butter in a separate large pan. Add stuffing cubes, stir to coat, and cook for 4-5 minutes until lightly toasted. Remove from heat, add in parmesan cheese and chopped parsley, and toss to combine. 

Step 6

Add the vegetable stock and honey to the pot with the vegetable liquid and boil until reduced to about 1/2 cup, about 5 minutes. Stir in the remaining 2 tablespoons butter until melted. Add the vegetables back in and cook until heated through and well coated. Season with salt and pepper to taste. 

Step 7

Transfer the vegetables to the serving bowl and top with the toasted bread cube mixture. Serve.

Recipe adapted from: