Walnut Free Buttered Pearl Onions and Peas
This simple, buttery side dish is the kind of thing that makes a weeknight dinner feel a little more special without any extra fuss. Sweet pearl onions are gently simmered until tender, then coaxed into a light golden glaze before bright, fresh peas join the pan — the result is colorful, fragrant, and genuinely hard to stop eating. A finish of fresh thyme ties everything together with an herby lift that feels elegant without being fussy. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward, and there's nothing lurking in the pan that doesn't belong. No specialty swaps, no complicated substitutions, just butter, vegetables, and good seasoning doing exactly what they should. It works beautifully alongside roasted chicken, a holiday spread, or really any main that could use a pop of green 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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