Buttery & Citrus Sugar Glazed Carrots & Celery
.
Yield
4 servingsPrep
8 minCook
9 minReady
18 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
carrots
sliced |
|
| 4 | each |
celery stalks
sliced |
|
| 1 ½ | cups |
pearl onions
frozen |
*
|
| 1 ½ | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
brown sugar
|
|
| ½ | each |
lemon
juice, fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
carrots
sliced |
|
| 4 | each |
celery stalks
sliced |
|
| 355 | ml |
pearl onions
frozen |
*
|
| 23 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
brown sugar
|
|
| 0.5 | each |
lemon
juice, fresh |
|
| 1 | 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.
