- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 132 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 15 milligrams
- Sodium
- 197 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 3 grams
- Protein
- 2 grams
- Sugar
- 13 grams
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.
