Glazed Baby Vegetables

Sweet! With food manufacturers adding sugar to most of their processed food products to keep you coming back for more, this 10 minute recipe will keep those fake food cravings at bay, nourish your body and make you feel great! There is nothing wrong with adding a little flavor at home, when you are cooking fresh, REAL foods.

• 2 lbs. baby zucchini and baby patty pan squash 
• (you may choose to add baby carrots to the mix for a total of 2 lbs.)
• 2 T olive oil
• 1 T unsalted butter
• 2 tsp sugar
• sea salt and ground black pepper to taste
• sprinkle dill if you like

Step 1:
Clean veggies and steam, covered on stove until barely tender (4-8 minutes or so).  If you are using carrots too, steam separately as they may take slightly longer to soften.  Then steam the squash. 

Step 2:
In a large skillet, add olive oil and butter until just melted, add vegetables to the pan and sprinkle in sugar, salt and pepper. 

Step 3:
Gently toss sand stir veggies over moderately low heat until heated through, sugar and salt dissolved and veggies are glazed (for about 4 minutes or so).

Health Tip:
Rethink your snack. Veggie leftovers are your healthy afternoon snack, or your go to food when you feel hungry and meal time is hours away.

Variation:
The recipe on the back of this 32 oz. squash bag called for leeks, fresh basil and feta cheese. I believe it is as simple as sautéing the cleaned, sliced leeks with the squash in olive oil and then adding fresh sliced basil and sprinkling with feta cheese.  I have never tasted anything that doesn't taste amazing with feta cheese!  

Health Inspires.

---