Peanut Free Buttered Pearl Onions and Peas
Sweet, buttery, and impossibly simple, this classic side dish is the kind of thing that makes a weeknight dinner feel a little more special. Pearl onions get a slow simmer until tender, then the heat cranks up just enough to coax out a light golden glaze before the peas join the party — bright green, fresh-tasting, and perfectly cooked. A finishing scatter of thyme ties everything together with a subtle herbal note that feels almost fancy for how little effort it takes. For anyone navigating nut allergies, this recipe is naturally worry-free — every ingredient on the list is straightforward produce and dairy, with no hidden oils or processed components that might carry cross-contamination risk. Unsalted butter and fresh or frozen vegetables are the stars here, so what you see is genuinely what you get. The optional parsley garnish adds a pop of color if you want to dress it up for company. This is the kind of side that pairs beautifully with roasted chicken, a holiday ham, or really anything that could use a little sweetness and brightness on the plate. Keep it in your back pocket for whenever you need something elegant that comes together without any stress.
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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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