Glazed Vegetables

Directions

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