Glazed Autumn Vegetables
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
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
Number of Servings: 4
- 21 g
- 3 g
- 6 g
- 3 g
- Saturated Fat
- 2 g
- 314 mg