Glazed Vegetables

Save Recipe
Share This Recipe

Ingredients

Photograph by Antonis Achilleos

Directions

  1. 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.

Roasted Vegetables with Balsamic Glaze

Vegetable Meatloaf with Balsamic Glaze

Glazed Vegetables

Root Vegetable One-Dish

Balsamic Glazed Vegetables

Cavatelli with Glazed Vegetables

One-Pan Roast Chicken with Vegetables

Pasta for One with Raw Vegetable Salad