Level:
None

Ingredients

Directions

Cook 4 each sliced carrots and celery stalks in salted boiling water, 5 minutes. Add 1 1/2 cups frozen pearl onions; cook 1 more minute, then drain. Cook 2 tablespoons each butter and sugar, and the juice from 1/2 lemon in a skillet until syrupy. Toss in the vegetables and season with salt and pepper.

Categories:

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Whiskey-Glazed Carrots

Recipe courtesy of Ree Drummond

Triple Citrus Glazed Grilled Salmon

Recipe courtesy of The Neelys

Veggie-Stack Pita Pockets

Recipe courtesy of Food Network Kitchen

Blueberry Scones with Lemon Glaze

Recipe courtesy of Tyler Florence

Raw Veggies with Chipotle Ranch Dressing

Recipe courtesy of Ree Drummond

Grilled Salmon with Sherry Vinegar-Honey Glaze

Recipe courtesy of Bobby Flay

Balsamic Glazed Vegetables

Recipe courtesy of Rachael Ray

Glazed Vegetables

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.