Sweet Glazed Spring Vegetables
Sponsored
Summary
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®
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
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vegetable oil spread
- 2 tbsp
- 2 tbsp
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carrots (peeled, tops trimmed to about ½-inch)
- 1 lbs
- 454 g
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radish (halved)
- 5
- 5
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garlic (smashed)
- 3 clove
- 3 clove
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Kosher Salt
- 1/8 tsp
- 1/8 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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water
- 1/2 cup
- 1/2 cup
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Splenda® Stevia Sweetener
- 1/4 cup
- 1/4 cup
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lemon (juiced)
- 1/2
- 1/2
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fresh tarragon (chopped, divided)
- 2 tbsp
- 2 tbsp
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sugar snap peas
- 1 1/2 cup
- 1 1/2 cup
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-
Broccoli, Frozen & Cooked
5 min4 -
-
Brócoli, congelado y cocido
5 min4
Directions
Directions
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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.
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Cook, covered, over medium-low heat for 7 minutes.
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Stir in snap peas and continue to cook, covered, until vegetables are just tender, about 3–4 minutes.
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Remove lid and continue to cook, stirring occasionally, until a thick glaze forms, about 1–2 minutes. Top with remaining tarragon and serve.