Easy Honey Glazed Vegetables

 

Eat your vegetables so you can grow big and strong...

This is an easy and delicious way to use up those leftover garden veggies (Or storebought...you know the ones you keep meaning to use, but they look at you all pathetic every time you open the fridge).

This recipe has you almost doing a blanch on the vegetables first to tender them up so you arent hovering over the frying pan all night waiting for them to cook down. The longest part is waiting for the water to boil!!

YOUWILL NEED:

4 or 5 Carrots- peeled and quartered

1/2 pound of Asparagus, trimmed and woody ends discarded

2 cups Sugar Snap Peas, washed.

3 TBSP Butter

4 TBSP Honey

1.5 TBSP white Balsamic vinegar

salt and pepper

IN a large pot of salted boiling water, boil carrots 3 minutes.  Then add asparagus and snap peas, boiling for 1 more minute.   Remove from heat and drain well.

IN a large nonstick skillet, melt butter over medium heat. Stir in honey and vinegar until combined well. Add vegetables and season with salt and pepper.  toss and make sure everything is coated well. Let cook about 2 minutes.  Reduce heat to low and let simmer another minute.

Transfer to serving bowl and ENJOY!!