• 14-oz. fresh pearl onions, peeled
• 1 lb. green beans, trimmed
• 1 lb. coloured or orange carrots, peeled and cut into matchsticks about 1/4 inch thick and 4 inches long
• 1/4 cup fresh flat-leaf parsley leaves, coarsely chopped
• 2 cups Chardonnay, preferably unoaked or lightly oaked
• 1 Tbs. honey
• 4 tbsp. unsalted butter
• Freshly ground black pepper & salt

Melt butter in a large pot, over medium-high heat. Add onions and cook, stirring occasionally until well browned, 8 to 10 minutes. Transfer to a serving bowl. Do not wipe out the pot. In the same pot, bring 4 cups water and 1/2 tsp salt to a boil over medium-high heat. Add the green beans, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Transfer to the serving bowl. Add the carrots to the same water, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Keep the cooking water, transfer carrots to the serving bowl. Continue boiling liquid in the pot until reduced to 1/2 cup, 25-30 min. Add the wine and honey to the reduction and boil until reduced to about 1/2 cup, about 20 minutes. Stir in the remaining 2 tbsps butter until melted. Add the vegetables and cook, tossing gently, until heated through and coated with the sauce. Season to taste with salt and pepper. Serve garnished with the parsley and sea salt, to taste.

Recipe inspired by FineCooking and adapted by Hillside Gardens