Glazed Root Vegetables

Glazed Root Vegetables

• 1 tbsp olive oil
• 1 medium parsnip, peeled and cut into 2-inch pieces
• 1/2 medium turnip, peeled and cut into 2-inch pieces
• 1 large carrot, peeled and cut into 2-inch pieces
• 1 leek, cleaned, cut into 1/2-inch rounds
• 2 cups Brussels sprouts, sliced in half
• 1 tbsp butter
• 1-2 sprigs thyme
• 1/4 cup white wine
• 1 tbsp honey
• salt and pepper

1. In a medium saute pan, heat oil over medium heat. Add parsnip, turnip, and carrot, and saute 2-3 minutes, or until lightly browned. Add leak, brussels sprouts, and butter. When butter starts to foam, add thyme and saute for another 2 to 3 minutes, or until vegetables are lightly browned. 
2. Add white wine, honey, and salt and pepper. Cover pan and simmer over medium heat for 10 to 15 minutes, or until vegetables are tender.