GLAZED FINGERLING POTATOES AND BABY VEGETABLES
Provided by Shelley Wiseman
Categories Dairy Garlic Potato Vegetable Side Vegetarian Quick & Easy Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes.
- Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables.
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Precious Ivie
[email protected]This dish is a great way to use up leftover glaze. I used the leftover glaze to make a delicious salad dressing.
Margaret McClintock
[email protected]I made this dish for a vegan friend and she loved it! I simply omitted the honey from the glaze and used maple syrup instead.
Bella Gunders
[email protected]This dish is also great served with a side of roasted chicken or fish.
7ksuxpreme GLOCKENSPIEL
[email protected]I would recommend using a variety of baby vegetables in this dish. I used carrots, celery, and broccoli, but you could also use green beans, asparagus, or zucchini.
Rashid ali Alikhan
[email protected]This dish is a bit time-consuming to make, but it's worth it. The glazed fingerling potatoes and baby vegetables are so delicious, and they're perfect for a special occasion meal.
Neo Kk
[email protected]I'm so glad I found this recipe! It's a great way to get my kids to eat their vegetables. They love the glazed fingerling potatoes and baby vegetables, and I love that it's a healthy and easy meal to make.
Jeffery Franklin
[email protected]This dish is perfect for a weeknight meal. It's easy to make and it's healthy and delicious. The glaze is the perfect balance of sweet and savory, and the vegetables are roasted to perfection.
Sunny Bedi
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the glazed fingerling potatoes and baby vegetables. I will definitely be making this dish again.
Ranjit King
[email protected]This recipe is a great way to use up leftover vegetables. I had some carrots, celery, and broccoli that were about to go bad, and this dish was the perfect way to use them up. The glaze was delicious and the vegetables were roasted to perfection.
MG AMDADUR RAHAMAN
[email protected]The vegetables were a bit undercooked for my liking. I would recommend roasting them for a few minutes longer next time.
Ola El barbary
[email protected]This dish was a bit too sweet for my taste. I would recommend using less brown sugar or maple syrup next time.
Pearl Pomah Tweneboah
[email protected]I'm not usually a fan of fingerling potatoes, but this recipe changed my mind. The glaze was so good, and the potatoes were roasted to perfection. I also loved the addition of the baby vegetables. This dish is a keeper!
Adam Sijaona
[email protected]I love how easy this recipe is to follow. I was able to get it on the table in under an hour, which is a lifesaver on busy weeknights. The vegetables were so flavorful and the glaze was delicious. I will definitely be making this again!
Derrick Ankamah
[email protected]These glazed fingerling potatoes and baby vegetables were a hit at my dinner party! The glaze was perfectly sweet and savory, and the vegetables were roasted to perfection. I'll definitely be making this dish again.