1 tablespoon stick margarine or butter
1 tablespoon sugar
1 (16-ounce) package frozen pearl onions, thawed
1 2/3 cups coarsely chopped red bell pepper
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
Melt the margarine or butter in a non-stick skillet over medium-high heat. Add sugar and onions. Sauté 8 minutes or until golden brown; stir frequently. Stir in bell pepper and remaining ingredients; sauté 2 minutes.
Yield: 6 half-cup servings
| Vegetarian Recipes | Index of Recipes |
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