1. Place the vegetables in a saucepan large enough to hold them in a single layer and add just enough water to cover them halfway.
2. Add the butter, sugar, and salt and pepper. Bring to a boil over high heat.
3. Reduce the heat to medium-high and cook until the vegetables are glazed and tender; if the water evaporates before the vegetables are tender, add a little more water and continue cooking.
4. When they are done, keep warm until serving time.
Serving Size: 1/2 cup
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin