Sweet Glazed Vegetable Medley
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 sea 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.