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Glazed Root Vegetables
By Chef Anne Willian


1 pound Sweet Baby Carrots 
1 pound Baby Beets 
1 pound Pearl Onions or Cipolline Onions cut into quarters 
1/4 cup Butter 
2 tablespoons Sugar 
Salt and Pepper 
2 cups Water (add more if needed) 
3 tablespoons Organic Parsley chopped 


Put the raw vegetables in separate pans large enough for each of the vegetables to form an even layer on the bottom of pan. 

For 1 pound of vegetables add 1-2 tablespoons butter, 2 teaspoons sugar, salt and pepper. 

Pour in enough water to cover the vegetables halfway. Cover with lids. 

Bring to a boil and simmer until vegetables are almost tender, 10-25 minutes depending on type and size of vegetables. 

Remove the lids and continue boiling until the liquid has evaporated to a syrupy glaze and vegetables are done, shaking the pan occasionally to turn the vegetables and coat them evenly. 

Sprinkle the vegetables with parsley, toss to mix, taste, and adjust the seasoning. 

Serve each vegetable separately, if you like. The beets will, however, bleed slightly.