GLAZED VEGETABLES

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Glazed Vegetables image

Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.

Provided by Chris Morocco

Categories     Bon Appétit     Vegetarian     Wheat/Gluten-Free     Beet     Carrot     Parsnip     Fennel     Turnip     Honey

Yield Serves 4

Number Of Ingredients 4

1 pound vegetables (such as quartered, peeled small beets; halved, peeled medium carrots or parsnips; or 2 small fennel bulbs, cut into 8 wedges)
2 tablespoons unsalted butter
2 teaspoons honey
Kosher salt

Steps:

  • Combine vegetables, butter, honey, a generous pinch of salt, and 1 cup water in a large sauté pan or saucepan over medium-high. Cover, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done, until vegetables are nearly crisp-tender (they should still be firm in the center), 12-15 minutes. Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes. Add 1 Tbsp. water and toss vegetables to deglaze pan and coat; season with salt.

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