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Glazed Spring Vegetables

Source of Recipe

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Glazed Spring Vegetables

Kraftrecipes.com
Recipe by Kraft
Prep Time 25min. - Total Time 25min.
8 servings

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

Make It:
• Cook carrots in large pan of boiling water 5 to 7 min. or until crisp-tender, adding peas for the last 2 min.

• 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.

• 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.

1/8 of recipe equals: Carb Choices: 1/2 Carb Choice ++++ Diet Exchange: 1 Vegetable; 1 Fat ++++ ALSO: Calories 60; Total fat 3.5g (Saturated fat 2g); Cholesterol 10mg; Sodium 90mg; Carbohydrate 7g; Dietary fiber 2g; Sugars 5g;
Protein 1g

Nutrition Bonus:
This low-sodium side dish offers the perfect opportunity to showcase spring's bounty. As a bonus, the peas provide vitamin C and the carrots add an excellent source of vitamin A.