Sweet Glazed Spring Vegetables

Sweet Glazed Spring Vegetables
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda®.
These sweet glazed spring vegetables are everything you want in a side dish on a beautiful spring or summer day. The carrots, radishes, and snap peas are packed with fiber, antioxidants, and minerals needed for a happy, healthy body. The delicious sweet glaze gets its sweetness from Splenda® Stevia Sweetener, which contains no calories or added sugars.

Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub®

  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 70

  • Total Fat 3g
    • Saturated Fat 0.6g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 120mg
  • Total Carbohydrate 9g
    • Dietary Fiber 2g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 1g
  • Potassium 280mg
  • Phosphorus 40mg

Choices/Exchanges: 2 Nonstarchy vegetable, 1/2 Fat



  • vegetable oil spread
    2 tbsp
  • carrots (peeled, tops trimmed to about ½-inch)
    1 lbs
  • radish (halved)
  • garlic (smashed)
    3 clove
  • Kosher Salt
    1/8 tsp
  • black pepper
    1/2 tsp
  • water
    1/2 cup
  • Splenda® Stevia Sweetener
    1/4 cup
  • lemon (juiced)
  • fresh tarragon (chopped, divided)
    2 tbsp
  • sugar snap peas
    1 1/2 cup


  1. Melt vegetable oil spread in a large straight-sided skillet over medium heat. Add carrots, radishes, and garlic. Season with salt and pepper. Add water, sweetener, lemon juice, and 1 tablespoon tarragon.

  2. Cook, covered, over medium-low heat for 7 minutes.

  3. Stir in snap peas and continue to cook, covered, until vegetables are just tender, about 3–4 minutes.

  4. Remove lid and continue to cook, stirring occasionally, until a thick glaze forms, about 1–2 minutes. Top with remaining tarragon and serve.