GLAZED ROOT VEGETABLES

By jarren

Ingredients

• 1 Medium parsnip, peeled and cut into 2" pieces
• 1/2 Medium turnip, peeled and cut into 2" pieces
• 1 Large carrot, peeled and cut into 2" pieces
• 1 Leek, cleaned and cut into 1/2" rounds
• 1 Cup Brussels Sprouts, sliced in half
• 1 Tablespoon butter
• 1-2 Sprigs, fresh thyme
• 1/4 Cup white wine
• 1 Tablespoon honey
• Salt and Pepper

Details

Servings 6

Preparation

Step 1

In a medium saute pan, heat oil over medium heat. Add parsnip, turnip and carrot, saute for 2 to 3 minutes, or until lightly browned.

Add leeks, Brussels sprouts and butter. When butter starts to foam, add thyme and saute for another 2 to 3 minutes.

Add white wine, honey, salt, and pepper. Cover pan and simmer over medium heat for 10 to 15 minutes.