Food & Drink

Recipe of the Day: Glazed Spring Vegetables

Glazed Spring Vegetables will brighten up any dinner table.
Glazed Spring Vegetables will brighten up any dinner table.

GLAZED SPRING VEGETABLES

1/2 pound baby carrots, cut lengthwise in half

1/2 pound sugar snap peas, trimmed

2 tablespoons brown sugar

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.

kraftrecipes.com

  Comments