Sweet Glazed Spring Vegetables
The first tender veggies of spring don’t need much to make them shine: a sprinkle of salt and herbs, a few cloves of garlic, a squeeze of lemon and a touch of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.splenda.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring spoon
- Wooden spoon
Ingredients
- 2 tablespoons vegetable oil spread
- 1 pound medium carrots, peeled, tops trimmed to about ½-inch
- 5 radishes, halved
- 3 cloves garlic, smashed
- ⅛ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup water
- ¼ cup Splenda® Stevia Sweetener Jar
- ½ lemon, juiced
- 2 tablespoons chopped fresh tarragon, divided
- 1 ½ cups snap peas
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