Balsamic Glazed Winter Vegetables

Skillet Balsamic Glazed Winter Vegetables
Adapted from
(Serves 3-4)
* 2 tablespoons extra virgin olive oil
* 3 cloves garlic, minced
* 12 ounces mixed baby potatoes, quartered
(I used purple-skinned and fingerling potatoes)
* 8 ounces Brussels sprouts, trimmed and quartered
* 1/2 teaspoon dried thyme
* 1/4 – 1/2 teaspoon Kosher salt (to taste)
* 1 tablespoon good quality Balsamic vinegar
* Drizzle of honey (optional)

1. Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to evenly coat the vegetables with the oil and thyme.
2. Let the potatoes and Brussels sprouts caramelize on one side for about 4-5 minutes. Stirring occasionally to make sure that the other sides of the potatoes and Brussels brown evenly, continue to cook until fork tender (about 10-15 additional minutes).
3. Drizzle the Balsamic vinegar over the vegetables. Toss in the skillet so that the vegetables are evenly coated and the vinegar thickens a bit. Adjust the seasonings to taste and serve immediately.

No comments:

Post a Comment