Glazed Autumn Vegetables

This recipe serves:  4

4 cipollini onions or pearl onions, peeled and trimmed
4 Brussel sprouts, trimmed and halved
2 medium turnips, peeled and cut into quarters
2 small carrots, peeled and cut into 2 1/2-by-1/2-inch-thick pieces
1 medium parsnip, peeled and cut into 2 1/2-by-1/2-inch pieces
1 tablespoon unsalted butter
pinch of sugar
salt and freshly ground black pepper to taste
1. Place the vegetables in a saucepan large enough to hold them in a single layer and add just enough water to cover them halfway.

2. Add the butter, sugar, and salt and pepper. Bring to a boil over high heat.

3. Reduce the heat to medium-high and cook until the vegetables are glazed and tender; if the water evaporates before the vegetables are tender, add a little more water and continue cooking.

4. When they are done, keep warm until serving time.

Serving Size: 1/2 cup

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