Buttery and Citrus Sugar Glazed Carrots and Celery

1. 1

   Cook carrots and celery stalks in salted boiling wate until just tender but still crispy, about 4 minutes.

2. 2

   Stir in frozen pearl onions, cook about 1 minute, drain well and set aside.

3. 3

   Heat butter, sugar, and lemon juice in a large skillet until syrupy.

4. 4

   Stir in the vegetables, toss until evenly coat.

5. 5

   Season with salt and pepper.

6. 6

   Serve warm.

No nutritional information available.

No additional tips available.