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Buttery & Citrus Sugar Glazed Carrots & Celery

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Submitted by happyzhangbo

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YIELD

4 servings

PREP

8 min

COOK

9 min

READY

18 min

Ingredients

4 4
EACH EACH CARROTS
sliced
4 4
EACH EACH CELERY STALKS
sliced
1 ½ 355
CUPS ML PEARL ONIONS
frozen *
1 ½ 23
TABLESPOONS ML BUTTER, UNSALTED
2 3E+1
TABLESPOONS ML BROWN SUGAR
½ 0.5
EACH EACH LEMON
juice, fresh
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Cook carrots and celery stalks in salted boiling wate until just tender but still crispy, about 4 minutes.

Stir in frozen pearl onions, cook about 1 minute, drain well and set aside.

Heat butter, sugar, and lemon juice in a large skillet until syrupy.

Stir in the vegetables, toss until evenly coat.

Season with salt and pepper.

Serve warm.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 95 42% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 77mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 2g
Vitamin A 211% Vitamin C 13%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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