Mustard-Glazed Carrots and Pearl Onions

• 12 ounces pearl onions
• 3 tablespoons butter
• 1 tablespoon vegetable oil
• 1 pound peeled baby carrots
• 3 tablespoons (packed) golden brown sugar
• 2 tablespoons prepared hot English mustard (such as Colman's)
• 1 1/4 cups water

1. Cook pearl onions in small saucepan of boiling water 3 minutes.
2. Drain.
3. Cool slightly.
4. Peel onions.
5. Melt 1 tablespoon butter with oil in large skillet over medium-high heat.
6. Add onions and saute until golden brown, about 5 minutes.
7. Add carrots, brown sugar and mustard and stir 2 minutes.
8. Add 1 1/4 cups water and bring to boil.
9. Reduce heat to medium and simmer until vegetables are tender and liquid is reduced to thin syrup, stirring frequently, about 15 minutes.
10. Add remaining 2 tablespoons butter and stir until butter melts and vegetables are coated, about 2 minutes.
11. Season with salt and pepper.

pearl onions, butter, vegetable oil, carrots, golden brown sugar, water

Taken from www.epicurious.com/recipes/food/views/mustard-glazed-carrots-and-pearl-onions-5310 (may not work)