Sweet-and-Sour Glazed Carrots

Ingredients

• 2 quarts water
• 1/4 cup plus 1/2 teaspoon kosher salt, divided
• 8 ounces fresh pearl onions (unpeeled) (about 2 cups)
• 1 pound small carrots, stems trimmed, peeled and halved lengthwise
• 3 tablespoons unsalted butter
• 3 tablespoons honey
• 2 tablespoons Champagne vinegar
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh tarragon

Steps

1. Bring 2 quarts water and 1/4 cup salt to a boil in a large pot over high. Prepare a large bowl of ice and water. Add onions to boiling water; cook until slightly softened, about 3 minutes. Transfer onions to ice bath using a slotted spoon. Add carrots to boiling water; cook until almost crisp-tender, 5 to 7 minutes. Drain carrots, and add to ice bath. Let carrots and onions stand until cool, about 2 minutes. Drain and pat dry.
2. Trim off root ends of onions. Squeeze onions to remove from skins; discard skins. Set onions aside.
3. Melt butter in a large skillet over medium; cook, whisking often, until butter is browned and smells nutty, 3 to 5 minutes. Whisk in honey, vinegar, pepper, and remaining 1/2 teaspoon salt. Add carrots and onions, and increase heat to medium-high; cook, tossing often, until carrots are crisp-tender and sauce is thickened and glossy, about 5 minutes. Transfer to a serving platter, and sprinkle with tarragon.