Glazed Spring Vegetables
Courtesy of Kraft Kitchens
Servings: 8
Prep Time: 15 Min.
Cook Time: 10 Min.
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
* 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
* 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
What to do:
1. Cook carrots in large pan of boiling water 5 to 7 min. or until crisp-tender, adding peas for the last 2 min.
2. 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.
3. 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.
2. 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.
3. 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.