Buttery & Citrus Sugar Glazed Carrots & Celery
Submitted by happyzhangbo
Crisp-tender carrots and celery tossed with pearl onions in a buttery brown sugar and lemon glaze. A quick, low-calorie side dish ready in under 20 minutes.
YIELD
4 servingsPREP
8 minCOOK
9 minREADY
18 minNeed a vegetable side that actually gets people excited? This one does the trick.
Carrots and celery get a quick blanch to keep them crisp, then they’re tossed with frozen pearl onions in a skillet glaze of butter, brown sugar, and fresh lemon juice.
The brown sugar caramelizes just enough to coat everything in a glossy, sweet-tart glaze without making it feel like dessert.
It’s low-calorie, it’s fast, and it turns everyday vegetables into something you’ll actually want on your plate.
Pro Tips
- Don’t overcook the vegetables in the boiling water; you want them crisp-tender since they’ll get more time in the skillet
- Fresh lemon juice is key here. Bottled just doesn’t have the same bright, zippy punch.
- This is a great make-ahead side for holiday dinners: blanch the veggies earlier, then glaze them right before serving
Ingredients
Directions
Cook carrots and celery stalks in salted boiling wate until just tender but still crispy, about 4 minutes.
Stir in frozen pearl onions, cook about 1 minute, drain well and set aside.
Heat butter, sugar, and lemon juice in a large skillet until syrupy.
Stir in the vegetables, toss until evenly coat.
Season with salt and pepper.
Serve warm.
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