Glazed Baby Vegetables

Ingredients

Cooking Directions

Trim the bottoms of the Brussels sprouts and remove the outer leaves. Trim the tops of the turnips, leaving 1/2-inch of the green tops intact. Trim the tops of the carrots, leaving 1/2-inch of the green tops intact.

Trim the bottom of the fennel, remove the outer leaves, and cut into 1/2-inch pieces. Place the brussels sprouts, turnips, carrots, fennel, squash, and pearl onions in a medium sauté pan over medium heat along with the chicken stock, butter, and salt.

Cover and simmer for 12 to 15 minutes, until the vegetables are tender and glazed. Finish with the lime zest.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Eleven Madison Park.