Turkey Free Buttered Pearl Onions and Peas
Sweet, buttery, and impossibly simple, this skillet side is the kind of dish that makes a plate look effortlessly put-together. Pearl onions get a slow simmer until tender, then the heat cranks up just enough to evaporate the liquid and leave them lightly glazed with golden edges — a small step that makes a big difference in flavor. Fresh peas (or frozen, no judgment) go in at the end so they stay bright green and just barely cooked through. A finishing scatter of fresh thyme ties everything together with a subtle herbal note, and a little chopped parsley adds color if you want to dress it up. Every ingredient here is straightforward and easy to source, with no hidden proteins or processed additions to worry about. It's the kind of side that pairs beautifully with roasted chicken, a holiday spread, or honestly just a bowl of rice when you want something comforting and clean.
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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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