Brown Sugar Glazed Winter Vegetables
Looking for something different to serve your guests for dinner during the holidays? Try these sweetened winter vegetables for an unexpected treat.
4 pearl onions, peeled and trimmed
4 Brussels sprouts, trimmed and halved
2 medium turnips, peeled and cut into quarters
2 small carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1 tablespoon butter
1/4 teaspoon light brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Lay the onions, Brussels sprouts, turnips, carrots and parsnip in that order a single layer in a large saucepan. Cover the vegetables halfway with fresh water. Cut the butter up into smaller pieces and arrange on top of the vegetables. Then, sprinkle the brown sugar, salt and pepper evenly over the top. Do not stir or mix these vegetables up.
Place the saucepan over high heat and bring water to a rapid boil. Immediately turn the heat down to low to medium so the water just simmers, and let the vegetables simmer uncovered 15 to 20 minutes or until the vegetables are fork tender and a sugary glaze has formed. If the water evaporates during cooking add a touch more as needed.
Serve the vegetables while hot as the glaze will harden if left to sit.