Glazed Spring Vegetables

25 8 servings, 1/2 cup (125 mL) each
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8 servings, 1/2 cup (125 mL) each

Need a quick and delicious side dish? How about our Glazed Spring Vegetables recipe - a saucy, simple vegetable trio, perfect with any Spring entrée.

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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.


Prepare using 1/2 lb. (225 g) large carrots (about 5), cut lengthwise in half, then crosswise into thirds.


  • 8 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 8 servings, 1/2 cup (125 mL) each
Calories 70
% Daily Value
Total fat 3.5g
Saturated fat 2g
Cholesterol 10mg
Sodium 80mg
Carbohydrate 8g
Dietary fibre 1g
Sugars 5g
Protein 1g
Vitamin A 50 %DV
Vitamin C 35 %DV
Calcium 2 %DV
Iron 4 %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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