SAUTE OF BABY VEGETABLES

1 pound baby carrots, peeled
1/2 pound pearl onions (about 2 cups)
1/4 cup unsalted butter
2 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
2 cups cherry tomatoes
1 teaspoon salt
1/4 teaspoon pepper
chopped fresh chives (garnish)

In pot of boiling water, cook carrots for about 5 minutes or until tender-crisp. With slotted spoon, transfer to ice water to stop cooking.

Add onions to pot; cook for 2 minutes or until tender-crisp and transfer to ice water. Drain onions and carrots; peel onions.

In large skillet, melt butter over medium-low heat; cook garlic and ginger, stirring, for 3 minutes or until fragrant but not browned.

Increase heat to medium-high. Add carrots, onions and tomatoes, stirring to coat; cook for about 3 minutes or until heated through.

Sprinkle with salt and pepper; garnish with chives.

Makes 4 to 6 servings
Source: Canadian Living: Vegetables and Salads