Glazed Vegetables

• Photograph by Antonis Achilleos

1. Cook 4 each sliced carrots and celery stalks in salted boiling water, 5 minutes.
2. Add 1 1/2 cups frozen pearl onions; cook 1 more minute, then drain.
3. Cook 2 tablespoons each butter and sugar, and the juice from 1/2 lemon in a skillet until syrupy.
4. Toss in the vegetables and season with salt and pepper.

achilleos

Taken from www.foodnetwork.com/recipes/glazed-vegetables.html (may not work)