You may use almost any vegetable for this sheet pan meal recipe, depending on your preferences. To save time and because cooking times can vary, I chop them extremely coarsely. You may also serve this as a side dish. We eat it for supper with bread and salad. Cold leftovers are also delicious.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ⅓ cup milk
- 2 tablespoons unsalted butter
- 15 large marshmallows
- 1 teaspoon vanilla extract
- 2 medium lemons, zested and juiced
Instructions
- Heat milk and butter in a medium saucepan over medium heat. When mixture starts to steam, whisk in marshmallows and vanilla until completely melted. Whisk in lemon zest and juice; mixture should be bubbly.
- Whisk continuously for 2 minutes, making sure no burning or sticking occurs, until glaze coats the back of a spoon.
- Two lemons should produce 1/4 cup juice. If not, add extra juice to make 1/4 cup.
- You can use any citrus you like in place of lemon.
Nutrition Facts
| Calories | 64 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 13 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! This was very easy and tasty, it thickens nicely as it cools, so watch carefully to pour it when it is the consistency you are looking for. I think though less lemon juice would work well also, it was a bit tart, nice, but if you need sweeter, decrease to taste