Buttery and Citrus Sugar Glazed Carrots and Celery

• 4 each carrots sliced
• 4 each celery stalks sliced
• 1 1/2 cups pearl onions frozen
• 1 1/2 tablespoons butter, unsalted
• 2 tablespoons brown sugar
• 1/2 each lemon juice, fresh
• 1 x salt and black pepper to taste

1. Cook carrots and celery stalks in salted boiling wate until just tender but still crispy, about 4 minutes.
2. Stir in frozen pearl onions, cook about 1 minute, drain well and set aside.
3. Heat butter, sugar, and lemon juice in a large skillet until syrupy.
4. Stir in the vegetables, toss until evenly coat.
5. Season with salt and pepper.
6. Serve warm.

carrots, celery, pearl onions, butter, brown sugar, lemon juice, salt

Taken from recipeland.com/recipe/v/buttery-citrus-sugar-glazed-car-51704 (may not work)