Glazed Spring Vegetables

By KennyB07

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

Details

Adapted from kraftrecipes.com

Preparation

Step 1

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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.