Skip to main content
Epicurious

Glazed Vegetables

3.1

(2)

Purplered vegetables glazed in a pan.
Photo by 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 information

  • Yield

    Serves 4

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

Preparation

  1. Combine vegetables, butter, honey, a generous pinch of salt, and 1 cup water in a large sauté pan or saucepan over medium-high. Cover, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done, until vegetables are nearly crisp-tender (they should still be firm in the center), 12–15 minutes. Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes. Add 1 Tbsp. water and toss vegetables to deglaze pan and coat; season with salt.

TagsBeetRoot VegetableVegetableCarrotParsnipFennelSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyWeeknight Meals5 Ingredients or FewerSauteFallBon Appétit

See Related Recipes and Cooking Tips

Read More
Sheet-Pan Pierogies and Beets
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Steamed Vegetables With Miso-Ginger Dressing
This assertive dressing is the perfect complement to tender, delicate steamed vegetables.
Parsnips With Spiced Peanuts and Garlic Yogurt
A simple stovetop method brings out the best in this earthy root veg.
Creamy Cider-Braised Chicken and Leeks
A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.
Mushrooms au Poivre
Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Loaded Scalloped Potatoes
Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.
One-Pot French Onion Pasta
Tons of caramelized onions, so much gooey cheese, and very few dirty dishes.