Big on Quality, Lidl on Price
Rainbow Glazed Vegetables

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

Ingredients

200 g g chantenay carrots chantenay carrot
(trimmed)
250 g g radishes radish
(trimmed)
1 tbsp tbsp olive oil olive oil
1 tbsp tbsp icing sugar icing sugar
100 ml ml vegetable stock vegetable stock
200 g g broccoli broccoli
(stems and florets halved)
100 g g frozen peas frozen peas
10 g g mint mint
(finely chopped)
15 g g butter butter
(chopped into small pieces)

Rainbow glazed vegetables

This recipe was liked

This recipe was disliked

An error occurred, please try again

25 min
(53)

Method

These buttered vegetables are a delicious side dish that will look great too, thanks to the vibrant contrasting colours. Serve in a bowl in the centre of the table for a special Sunday lunch.

  1. Place a large lidded frying pan over a medium heat and add the oil. Slice the carrots and radishes in half and add to the pan, then add the sugar and stir-fry the vegetables for 5 minutes.
  2. Pour in the stock and bring up to a simmer. Cover the pan with the lid and cook for 3 minutes.
  3. Add the broccoli and peas to the pan, replace the lid and cook for 2 minutes, stirring occasionally.
  4. Remove the lid and cook for a further 1-2 minutes, or until all the stock has absorbed.
  5. Add the mint and butter to the pan and toss to evenly coat the vegetables in the butter and herbs.