Glazed Spring Vegetables

Photo by Kenny B.
Adapted from kraftrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kraftrecipes.com

Ingredients

  • 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

Directions

Tap or click steps to mark as complete 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.

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