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Sweet Glazed Spring Vegetables diabetes friendly recipe

Sweet Glazed Spring Vegetables

Meets nutrition guidance set by the American Diabetes Association®

The first tender veggies of spring don’t need much to make them shine: a sprinkle of salt and herbs, a few cloves of garlic, a squeeze of lemon and a touch of Splenda Stevia Sweetener. These simple ingredients come together to make a rustic glaze that enhances the delicate flavors of the season.

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Makes 6 servings Calories 70 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Stevia Sweetener

Ingredients

2 tablespoons vegetable oil spread

1 pound medium carrots, peeled, tops trimmed to about ½-inch

5 radishes, halved

3 cloves garlic, smashed

⅛ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup water

¼ cup Splenda® Stevia Sweetener Jar

½ lemon, juiced

2 tablespoons chopped fresh tarragon, divided

1 ½ cups snap peas

Nutrition Info Per Serving

Serving Size: 1 cup vegetables

Calories 70
Total Fat 2.5g
Saturated Fat 1g
Cholesterol 0mg
Sodium 140mg
Total Carbs 17g
Dietary Fiber 3g
Sugars 5g
Added Sugars 0g
Protein 1g

Instructions

  1. Melt vegetable oil spread in a large straight-sided skillet over medium heat. Add carrots, radishes, and garlic. Season with salt and pepper. Add water, sweetener, lemon juice, and 1 tablespoon tarragon. Cook, covered, over medium-low heat for 7 minutes.
  2. Stir in snap peas and continue to cook, covered, until vegetables are just tender, about 3-4 minutes. Remove lid and continue to cook, stirring occasionally, until a thick glaze forms, about 1-2 minutes. Top with remaining tarragon and serve.

Made With

Splenda Stevia Sweetener 19oz Jar- Front

Splenda® Stevia Sweetener, 19 oz Jar

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Nutrition Info Per Serving

Serving Size: 1 cup vegetables

Calories 70
Total Fat 2.5g
Saturated Fat 1g
Cholesterol 0mg
Sodium 140mg
Total Carbs 17g
Dietary Fiber 3g
Sugars 5g
Added Sugars 0g
Protein 1g

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