GLAZED VEGETABLES
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
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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