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Sweet Glazed Spring Vegetables

Name: Sweet Glazed Spring Vegetables
Prep time: 15 min
Total time: 30 min
Cuisine: Diabetes-Friendly Recipes, Easter Recipes, Side Dishes
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

Makes 6 servings Calories 70 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Stevia Sweetener

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

Nutrition Info Per Serving

Serving Size: 1 cup vegetables

Calories	70
Total Fat	2.5g
Saturated Fat	1g
Cholesterol	0mg
Sodium	140mg
Total Carbs	17g
Dietary Fiber	3g
Sugars	5g
Added Sugars	0g
Protein	1g

Instructions

Melt vegetable oil spread in a large straight-sided skillet over medium heat. Add carrots, radishes, and garlic. Season with salt and pepper. Add water, sweetener, lemon juice, and 1 tablespoon tarragon. Cook, covered, over medium-low heat for 7 minutes.
Stir in snap peas and continue to cook, covered, until vegetables are just tender, about 3-4 minutes. Remove lid and continue to cook, stirring occasionally, until a thick glaze forms, about 1-2 minutes. Top with remaining tarragon and serve.