Ginger Candied Vegetables {and a giveaway from Libby's with another chance at some Le Creuset!}
From Jane Maynard, This Week for Dinner
  • 4 tablespoons butter
  • ¼ cup brown sugar
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 15-ounce cans Libby’s Gourmet Baby Carrots, drained
  • 1 15-ounce can Libby’s whole corn, drained
  • 1 15-ounce can Libby’s all-natural peas, drained
  • (This glaze would be good on other types of veggies, too. Shoot for 3-4 pounds total of vegetables if you mix things up. Blanched or steamed vegetables would work very well.)
  1. Melt butter in a large pot over medium heat. Once butter is melted, add brown sugar, ginger, salt and pepper. Stir and cook for a few minutes, until sugar crystals are mostly dissolved (about 3 or 4 minutes total). Add veggies, stir and cook until vegetables are heated through. Serve immediately. Makes about 10-15 servings.
Recipe by This Week for Dinner at