GLAZED SPRING VEGETABLES
1/2 pound baby carrots, cut lengthwise in half
1/2 pound sugar snap peas, trimmed
2 tablespoons brown sugar
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2 tablespoons sun-dried tomato vinaigrette dressing
2 tablespoons butter
6 radishes, cut lengthwise in half, then sliced crosswise
Cook carrots in large pan of boiling water 5 to 7 minutes, or until crisp-tender, adding peas for the last 2 minutes.
Meanwhile, cook sugar, dressing and butter in small saucepan on low heat 3 to 5 minutes, or until dressing mixture is well-blended and thickened, stirring occasionally.
Drain cooked vegetables; return to pan. Add dressing mixture; cook and stir 1 minute, or until vegetables are evenly coated with dressing mixture. Stir in radishes. Makes 8 servings.