1. In a large saucepan, bring 4 cups water to a boil.
Add pearl onions;
boil 3 minutes.
Drain and rinse with cold water.
Peel.

2. In a large skillet, heat butter over medium heat.
Add carrots, pearl onions, radishes, brown sugar, orange zest and juice;
cook, covered, until vegetables are tender, stirring occasionally, 10-15 minutes.
Cook, uncovered, until slightly thickened, 5-7 minutes longer.
Sprinkle with walnuts.