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Glazed Spring Vegetables

Prep Time
Total Time

8 servings

Embrace the warmer weather with our Glazed Veggies recipe. These glazed spring vegetables add just enough crunch and freshness for a brunch or dinner side.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


Prepare using 1/2 lb. large carrots (about 5), cut lengthwise in half, then crosswise into thirds.


  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1 Fat

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.

Nutritional Information

Serving Size 8 servings
Calories 60
Total fat 3.5g
Saturated fat 2g
Cholesterol 10mg
Sodium 90mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 5g
Protein 1g
% Daily Value
Vitamin A 80 %DV
Vitamin C 15 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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