Orange-Glazed Carrots, Onions & Radishes

Directions

• In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.
• In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange zest and juice; cook, covered, until vegetables are tender, stirring occasionally, 10-15 minutes. Cook, uncovered, until slightly thickened, 5-7 minutes longer. Sprinkle with walnuts.