Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Carrots, Green Beans, and Pearl Onions with Chardonnay Sauce

Scott Phillips

Servings: 6 to 8

Thanks to a buttery white-wine reduction that underscores the vegetables’ natural sweetness, this dish tastes richer than it looks.


  • 4 Tbs. unsalted butter
  • 1 14-oz. bag frozen pearl onions
  • Kosher salt
  • 1 lb. green beans, trimmed
  • 1 lb. carrots, peeled and cut into matchsticks about 1/4 inch thick and 4 inches long
  • 2 cups Chardonnay, preferably unoaked or lightly oaked
  • 1 Tbs. honey
  • Freshly ground black pepper
  • 1/4 cup fresh flat-leaf parsley leaves, coarsely chopped if large
  • Flaky sea salt, for serving (optional)

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 250
  • Carbohydrates (g): 17
  • Fiber (g): 4
  • Protein (g): 2


  • Melt 2 Tbs. of the butter in a 5- to 6-quart heavy-duty pot, such as a Dutch oven, over medium-high heat. Add the onions and cook, stirring occasionally, until thawed and well browned in spots, 8 to 10 minutes. Transfer to a serving bowl. Do not wipe out the pot.
  • In the same pot, bring 4 cups water and 1/2 tsp. salt to a boil over medium-high heat. Add the green beans, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Using tongs, transfer to the serving bowl.
  • Add the carrots to the same water, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Using tongs or a slotted spoon, transfer to the serving bowl.
  • Continue to boil the liquid in the pot until reduced to 1/2 cup, 25 to 30 minutes.
  • Add the wine and honey to the reduction and boil until reduced to about 1/2 cup, about 20 minutes. Stir in the remaining 2 Tbs. butter until melted. Add the vegetables and cook, tossing gently, until heated through and coated with the sauce. Season to taste with salt and pepper. Serve garnished with the parsley and sea salt, if you like.

Make Ahead Tips

The vegetables can be cooked and the cooking liquid reduced up to 1 day ahead (do not add the wine and honey to the reduction yet). Refrigerate the vegetables and reduction separately.


Rate or Review

Reviews (3 reviews)

  • steffzak | 12/31/2018

    Forgot the stars - it is definitely 5 star worthy.

  • steffzak | 12/31/2018

    Loved this dish. The addition of the truffle oil gave it a rich flavor and overall it was an elegant side. Loved that it could mostly be made ahead, too. Will definitely make again.

  • Krispie | 12/25/2018

    This was good but not amazing. I would probably not make again.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.