Tree Nut Free Buttered Pearl Onions and Peas
Pearl onions and peas might sound simple, but this buttery, herb-flecked side dish is the kind of thing that quietly steals the show at the dinner table. The pearl onions get a slow simmer until tender, then the heat cranks up to coax out a light golden glaze before the sweet peas join the party — it's a technique that builds real depth from humble ingredients. Fresh thyme and a finishing scatter of parsley lift the whole thing with a brightness that feels anything but plain. Every ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just clean, wholesome produce and good butter doing their thing. It works beautifully alongside a roast, a holiday spread, or honestly just a weeknight chicken when you want something a little more special than a basic vegetable side.
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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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