Peas, Pearls and Carrots Medley

1 pkg (11 oz.) frozen green peas
1 pkg (10 oz.) red, gold or white pearl onions (fresh)
1 bag baby carrots (or carrot chips)
1 tbsp butter or margarine
1 tbsp fresh basil, chopped, or 1 tsp. dried basil, crushed
2 tsp fresh thyme or dill, chopped (or 1/2 t. crushed dried herb)
salt and pepper to taste

Cook green peas according to package directions. Boil onions in their skins for 3 to 5 minutes, or until nearly tender.

Add baby carrots or carrot slices to the peas during the last 8 minutes of cooking.

Drain pearl onions and rinse well in cold water. Slice off stem end and slip off skins. Halve any large onions.

Drain peas and carrots; place in serving bowl with onions.

In pea saucepan, melt butter; stir in herbs. Drizzle over vegetables; sprinkle with salt and pepper. Toss well and serve.

Makes 6 servings
From: Frieda's Inc.
Source: Produce Marketing Association