Back-of-the-Fridge Caramelized Vegetables

Name: Back-of-the-Fridge Caramelized Vegetables
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 3 tbsp butter; 2 tbsp (30 ml) honey; 4 long, thin carrots, peeled and cut into 4 lengthwise; 4 small parsnips, peeled and cut into 4 lengthwise; 4 black salsify (optional), peeled and each cut into 2 or 3 long pieces; 2 medium-size white turnips, peeled and cut into 6 pieces; 1 leek, white part only, cut into 1-inch (2.5-cm) pieces; 1 onion, chopped; 12 small pearl onions; 2 tsp fresh thyme leaves

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Preparation 10 min
Cooking 50 min
Servings 4

Featured in the book Ma cuisine week-end Book (French Version)

Végétarien
Sans noix
Sans gluten
Sans oeufs

Ingredients

- 3 tbsp butter
- 2 tbsp (30 ml) honey
- 4 long, thin carrots, peeled and cut into 4 lengthwise
- 4 small parsnips, peeled and cut into 4 lengthwise
- 4 black salsify (optional), peeled and each cut into 2 or 3 long pieces
- 2 medium-size white turnips, peeled and cut into 6 pieces
- 1 leek, white part only, cut into 1-inch (2.5-cm) pieces
- 1 onion, chopped
- 12 small pearl onions
- 2 tsp fresh thyme leaves

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large ovenproof skillet over medium-high heat, melt the butter with the honey. Add the vegetables and thyme. Cook for about 10 minutes over medium high heat, without stirring too much, so that the vegetables can caramelize. Season with salt and pepper. Place the skillet in the oven and bake for 40 minutes or until the vegetables are tender.
- Delicious with beef, wild meat, pork and poultry.

Back-of-the-Fridge Caramelized Vegetables

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Ingredients

Preparation

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