Glazed Vegetables

Ingredients for Glazed Vegetables

• 450g 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

Combine vegetables, butter, honey, a generous pinch of salt, and 240ml 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 centre), 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 tablespoon water and toss vegetables to deglaze pan and coat; season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.