Brazil Nut Free Buttered Pearl Onions and Peas
Sweet, buttery pearl onions paired with bright green peas is one of those classic combinations that never gets old, and this skillet version delivers serious flavor with minimal fuss. The onions get a gentle glaze as the cooking liquid reduces, picking up golden edges that add a subtle depth you just don't get from plain steamed vegetables. Fresh thyme ties everything together with an herby lift, while a finishing scatter of parsley keeps it looking as good as it tastes. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just clean, wholesome produce and butter doing their thing. It works beautifully as a side dish alongside roasted meats or a simple weeknight dinner, and the option to use frozen pearl onions and peas means you can pull this off any time of year without hunting down specialty produce. The technique is approachable enough for a beginner but the results feel genuinely elegant on the plate.
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Learn more →Ingredients
4 servings
- 1 lb fresh or frozen pearl onions
- 2 cups fresh or frozen peas
- 2 tbsp unsalted butter
- ½ cup water
- ½ tsp salt
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
If using fresh pearl onions, bring a medium saucepan of water to a boil. Score a shallow X on the root end of each onion, then blanch for 1 minute. Drain in a colander and rinse under cold water until cool enough to handle. Pinch each onion at the stem end to slip off the skin. If using frozen pearl onions, skip this step — they are already peeled.
- 2
In a large skillet, combine the peeled pearl onions, ½ cup water, 1 tbsp of the butter, and the salt. Bring to a simmer over medium heat, then cover and cook until the onions are just tender when pierced with a knife, about 8–10 minutes.
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