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Glazed Spring Vegetables

Glazed Spring Vegetables

Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 8

Finished with a sprinkling of fresh mint and parsley, these glazed vegetables are the perfect accompaniment to our Provençal Roasted Leg of Lamb


  • 4 Tbs. (1/2 stick) unsalted butter
  • 2 garlic cloves, peeled and smashed
  • 8 carrots, about 1 3/4 lb. total, peeled and cut into 1-inch chunks, or 1 3/4 lb. baby carrots, peeled and left whole
  • 6 small turnips, about 1 3/4 lb. total, peeled and cut into 1-inch chunks or cut in half
  • Kosher salt and freshly ground pepper, to taste
  • 1 1/2 tsp. minced fresh mint
  • 1 tsp. minced fresh flat-leaf parsley


In a large sauté pan over medium heat, melt 2 Tbs. of the butter. Add 1 garlic clove and the carrots and cook until just tender, about 10 minutes. Transfer to a bowl.

In the same pan, melt the remaining 2 Tbs. butter, add the remaining garlic clove and the turnips and cook until just tender, about 8 minutes. Return the carrots to the pan, season with salt and pepper and add 1/2 cup water. Cover and simmer for 8 minutes. Uncover and continue to cook until the water has evaporated and the vegetables are glazed, about 5 minutes more.

Remove from the heat and stir in the mint and parsley. Serve immediately. Serves 8.
Williams-Sonoma Kitchen.