Sauteed Baby Carrots, Radishes and Scallions

1 bunch Red Dog Farm Baby Carrots, tops trimmed to 1/4 inch, halved lengthwise
1 bunch Red Dog Farm Radishes, sliced in half (optional: leave stems and leaves on)
1 bunches Red Dog Farm Scallions, sliced in half lengthwise (trim roots, use all white and green parts)
1/4 stick unsalted butter
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
Salt and Pepper

Melt butter in heavy skillet over medium-high heat. Add carrots and radishes and toss to coat with butter. Cook for 5 minutes over medium heat. Add onions and stir until onions are heated through, about 3 minutes. Add lemon juice and lemon peel; toss well. Season with salt and pepper.