Glazed Baby Vegetables

Serves 6 to 8
Time 20 min

This same method for coating vegetables in a buttery, sweet glaze works well with any cooked larger vegetables, too. Simply chop them into manageable sizes before adding them to the skillet.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    1/2 poundbaby turnips (about 1 pound if greens attached)
    3/4 poundbaby carrots (about 2 pounds if greens attached)
    1/4 poundbaby zucchini
    1/4 poundbaby patty pan squash
    3 tablespoonsunsalted butter
    2 teaspoonssugar
    1/2 teaspoonfine sea salt
    2 tablespoonschopped dill, mint or chives (optional)
    1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

Trim baby turnips and carrots, leaving about 1/2-inch greens, if attached, and peel. 


Steam vegetables separately, covered, until barely tender, 4 to 8 minutes, depending on vegetable. (Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.)


In a large heavy skillet cook vegetables in butter with sugar, salt and pepper over moderately low heat, stirring, until heated through and glazed, about 4 minutes.


Toss with herbs, if desired, and serve with roasted new potatoes.

Nutritional Info

Serving Size

Calories

90

Total Fat

6g

Saturated Fat

3.5g

Cholesterol

15mg

Sodium

160mg

Total Carbohydrate

9g

Dietary Fiber

2g

Total Sugars

6g

Protein

1g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.