Cider Braised Carrots and Pearl Onions with Fresh Mint

An easy winter side dish that pairs equally well with meat, chicken or fish. The apple cider adds a sweet tartness and a bit of holiday cheer. Pearl onions are closer to a leek than an onion and add a mild onion flavor to the dish. The mint provides a freshness to tie the dish together.

Cider Braised Carrots and Pearl Onions with Fresh Mint

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Total Time: 50 minutes
Servings: 6


  • 3 ounces unsalted butter
  • 2 pounds heirloom carrots, peeled and sliced on the diagonal into 1/8 inch pieces
  • ½ pound pearl onions, frozen or fresh (if using frozen be sure to thaw them)
  • ½ teaspoon curry powder
  • 1 cup apple cider
  • ½ cup fresh mint leaves, cut into thin strips (you can substitute fresh Italian parsley)


  • In a heavy saucepan, over high heat, melt the butter. Then add the onions** and cook until lightly browned, about 10 minutes. Add the carrots and curry powder, stir welland cook for another 10 minutes.
  • Add the apple cider, bring to a boil then reduce and simmer, stirring often, uncovered, until the carrots are fork tender.
  • Take pan off the heat; toss the mint leaves in with the carrots. Serve immediately.
  • **If using fresh pearl onions, here’s an easy way to peel them. Step 1: Put the onions in a pot of boiling water boil for 1-2 minutes. Step 2. Drain into a colander. Step 3. Put onions in a large bowl of ice water (this will halt the cooking process). Step 4. Cut off one end, squeeze the other end, and the onion should pop out easily.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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