Glazed Root Vegetables

Ingrédients

1 pound carrots

Salt and pepper

Pinch of sugar

2 Tbsp. chilled unsalted butter

Lemon

2 Tbsp. finely chopped parsley

Instructions

Trim and peel 1 pound small carrots, parsnips turnips, or pearl onions. If using carrots or parsnips cut on a diagonal into 3 inch pieces if using turnips cut into half inch thick wedges you just want evenly size pieces if possible.

Arrange vegetables in a medium skillet with the lid so that they fit in a single layer. Pour in half cup of water. It should come about halfway up the sides of the vegetables, but doesn’t need to cover them completely.

Season vegetables generously with salt and plenty of pepper, then sprinkle with a good pinch of sugar. Toss to coat. Cut 2 tablespoons chilled unsalted butter into pieces and add to skillet.

Set skillet with vegetables over medium-high heat and bring liquid to a gentle simmer. Set lid partially askew so that some steam can escape and the liquid reduces as the vegetables cook.

Reduce heat to medium-low and continue to simmer (partially covered), shaking often until vegetables are tender and liquid is reduced to a glaze, 10 to 15 minutes. Uncover.

If vegetables are cooked, but there’s a lot of liquid heat, increase heat to high and cook tossing constantly until sauce is reduced and vegetables are coated. If pan looks dry, sir in water by the tablespoon to loosen.

Let vegetables cool in skillet glaze for a minute or two, then taste for seasoning. Add more salt and pepper if needed in a squeeze of limit if they seem too sweet.

Transfer vegetables and glaze to a platter with 2 tablespoons chopped parsley and serve with lemon wedges for squeezing over.