Glazed Baby Vegetables

Try This Simple Side

Learn the secrets to a great Thanksgiving stuffing from chef Daniel Humm.
Difficulty: Easy
Cook Time: min

This recipe, excerpted from "Eleven Madison Park: The Cookbook" is incredible and delicious. Try this sophisticated dish tonight.


  • 12 brussels sprouts
  • 12 baby turnips
  • 12 baby carrots, peeled
  • 1 baby fennel
  • 1 acorn squash, peeled and diced (1/2-inch)
  • 12 red pearl onions, peeled
  • 12 white pearl onions, peeled
  • 1/2 cup chicken stock
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1 teaspoon lime zest
  • 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.

    Recipe Summary

    Main Ingredients: brussels sprouts, baby carrots, baby turnips, pearl onions, chicken stock

    Course: Vegetable

    More Info: Kid Friendly

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