Embrace the warmer weather with our Glazed Veggies recipe. These glazed spring vegetables add just enough crunch and freshness for a brunch or dinner side.
What You Need
Original recipe yields 8 servings
1/2 lb. baby carrots, cut lengthwise in half
1/2 lb. sugar snap peas, trimmed
2 Tbsp. brown sugar
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. butter
6 radishes, cut lengthwise in half, then sliced crosswise
2 Tbsp. chopped fresh parsley
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Let's Make It
Cook carrots in large pan of boiling water 5 to 7 min. or until crisp-tender, adding peas for the last 2 min.
Meanwhile, cook sugar, dressing and butter in small saucepan on low heat 3 to 5 min. or until dressing mixture is well blended and thickened, stirring occasionally.
Drain cooked vegetables; return to pan. Add dressing mixture; cook and stir 1 min. or until vegetables are evenly coated with dressing mixture. Stir in radishes and parsley.
Prepare using 1/2 lb. large carrots (about 5), cut lengthwise in half, then crosswise into thirds.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.