Name: Glazed Vegetables
Cook time: 35 minutes
Total time: 35 minutes
Yield: 4 Servings
Ingredients: 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

Image may contain Plant Fruit Food Human and Person

Alex Lau

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

Recipe notes