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Rainbow Glazed Vegetables

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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

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0:25 min
(50)

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.

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