Ginger Candied Vegetables
Recipe by Jane Maynard from This Week for Dinner
4 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bag (16 oz.) peeled baby carrots
1 can (15.25 oz.) Libby's Naturals Whole Kernel Sweet Corn, drained
1 can (15 oz.) Libby's Naturals Sweet Peas, drained
1. Melt butter in large pot over medium. Add sugar, ginger, salt and pepper. Stir and cook 3 minutes, until sugar crystals are mostly dissolved.
2. Add carrots; stir and cook 5 minutes. Add corn and peas; stir and cook until vegetables are heated through. Serve immediately.