Carrots, Green Beans, and Pearl Onions with Chardonnay Sauce and Truffled Bread Crumbs

(See explanation for lack of pictures a couple of posts back...)
Mmmm these were ever so nice!  I was looking for a recipe that included carrots that was not overly sweet and this hit the target, spot on.  I would give this a 9 out 10, only due to the fact that it does take quite a bit of prep--very glad I did this one with my mom :)

Link to original recipe: http://www.finecooking.com/recipe/carrots-green-beans-and-pearl-onions-with-chardonnay-sauce-and-truffled-breadcrumbs

Ingredients:

5 T. unsalted butter, divided
2 c. coarse fresh breadcrumbs
Kosher salt and freshly ground black pepper
14 oz. pearl onions (**original recipe asks for frozen; we could not find, so we used fresh and they worked just fine--just need to remove the skins (we used boil in water method to remove easily))
4 c. water
1 lb. fresh green beans, trimmed
1 lb. carrots, peeled and cut into matchsticks about 1/4" thick and 4" long
2 c. Chardonnay, preferably unoaked (we used Château Ste. Michelle brand)
1 T. honey
3 T. white or black truffle oil (we used white), divided
1/4 c. flat-leaf parsley, coarsely chopped

Instructions:

1. In a 12" skillet over medium heat, melt 3 T. of the butter, then add breadcrumbs and season with salt and pepper.  Cook, stirring frequently, until golden brown and chewy-crisp (about 7-9 min.)  Cool completely.

2. In a 5-6 qt. heavy pot (we used dutch oven) over medium-high heat, melt remaining 2 T. of butter.  Add the onions and cook, stirring occasionally, until browned in spots.  Transfer onions to a large bowl, but do not wipe/clean pot.

3. Add 4 c. water to the pot, along with 1/2 tsp. salt.  Bring to a boil over medium-high heat.  Add the green beans and cover, leaving the lid slightly ajar.  Boil until just tender/slightly limp, around 4-6 min.  Transfer the green beans out of the water, to same bowl as the onions.

4. Repeat the same process (as #3) with the carrots, using the same water.

5. Boil the water/remaining liquid, uncovered, until reduced to 1/2 c. (around 25-30 min.)

6. Add the wine and honey to the reduced liquid.  Boil until reduced to 1/2 c. (about 20 min.)

7. Add 2 T. of the truffle oil, stir to combine.

8. Pour the onions/green beans/carrots mixture into the liquid and cook, tossing gently, until heated through and coated with the liquid.  Season with salt and pepper.

9. Mix the parsley in with the prepared breadcrumbs.

10. Pour the vegetables into a serving dish, then top with breadcrumbs.  Drizzle with remaining 1 T. truffle oil and enjoy!