Save Recipe Print

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:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Cranberry-Glazed Sweet Potatoes

Recipe courtesy of Katie Lee

Orange-Honey Glazed Carrots

Recipe courtesy of Ina Garten

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Roast Turkey with Mustard Maple Glaze

Recipe courtesy of Bobby Flay

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword