Old Fashioned Glazed Vegetable Medley
Any glazed vegetable dish is a welcome sight on a Holiday table, but the old fashioned harvest vegetable combination is a real treat here. The brilliant colors of the brussel sprouts and carrots make the dish beautiful, as well. And, if you glaze vegetables with a touch of sugar, you are bound to get even your pickiest eater interested!
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 unsalted butter
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Layer the onions, Brussels sprouts, turnips, carrots and parsnip in a single layer in a large saucepan. Cover the vegetables halfway with warm water. Add the butter. Sprinkle in the sugar, salt and pepper. Do not stir. Place the saucepan over high heat. Bring to a rapid boil. Turn the heat down to medium and let the vegetables cook 20 minutes or until the vegetables are fork tender and a glaze has formed. If the water evaporates during cooking add more as needed. Serve the vegetables warm as the glaze will harden upon sitting.