Glazed Winter Vegetables

Glazed Winter Vegetables

4.67 from 3 votes
Course Main Course, Side Dish
Cuisine Irish, vegetarian
Servings 4


  • 4 carrots cut into pieces
  • 1 onion sliced
  • 30 g butter
  • 2 tbsp honey optional
  • 200 ml water or vegetable stock
  • 100 g brussels sprouts halved
  • Salt and pepper


  • In a saut√© pan, place the carrots, and onions. Add the butter, honey, and vegetable stock.
  • Season well with salt and pepper.
  • Bring to the boil and reduce the heat onto simmering. Cover with a lid and cook for 12-15 minutes until the carrots are just softened.
  • (if you prepare this in advance, remove from the heat and keep aside, store in the fridge with the liquid for up to 2 days)
  • Once the carrots are cooked (and warmed, if reheating), add the brussels sprouts.
  • Cook for a further 3-4 minutes until just cooked and coated in the butter mixture.
  • Check the seasoning and serve immediately.
Keyword glaze, Kevin Dundon, quick and easy, vegetables

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