Mike and I usually spend Thanksgiving with our families. We alternate between staying in Illinois with his family or heading up to Minnesota to see mine. This year, we’re heading to Minnesota and we’re really looking forward to the scenic drive, catching up with my family and, of course, all of the food that I can’t seem to stop thinking about…
One of my favorite things about Thanksgiving are the sides that come with the main feast. Mike has been helping me cook and test different side recipes that are not only really delicious and easy to make, they are perfect for the holiday feast or any time throughout the year.
I’ll be sharing a couple of our favorite sides with you as we lead up to the holiday, so if you’re looking for something easy to share at Thanksgiving this year or just want some extra inspiration in the kitchen, be sure to stick around, follow me or subscribe with your email so you don’t miss a recipe.
The first one that I’m sharing are these Glazed Pearl Onions by Martha Stewart. Anytime we cook with onions, I am drawn to how good the kitchen smells. I recommend buying frozen pearl onions for this recipe because of the convenience of them coming peeled and ready to cook. Fresh pearl onions will require trimming, blanching and peeling, which will add more time and effort. That’s not necessarily a bad thing, but if you’re going to be sharing the kitchen like me, sometimes it’s better to just get in and get out.
This recipe comes together in about twenty minutes and will compliment everything on the table. I love how versatile the flavor of onions can be.
What are some of your favorite side dishes?
GLAZED PEARL ONIONS
2 teaspoons olive oil
1 pound frozen pearl onions, thawed and patted dry
2 teaspoons sugar
Coarse salt and ground pepper
1-1/2 teaspoons fresh thyme (or 1/4 teaspoon dried thyme)
1. Heat oil in a 10-inch skillet over medium heat.
2. Add onions. Cook, tossing occasionally, until beginning to brown, about 5 minutes.
3. Sprinkle with sugar; season with salt and pepper.
4. Add 2/3 cup water and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.
All images © Regan Baroni 2016.