Wonderful recipe for many root vegetable. Try with turnips, carrots, or sweet potatoes.
1 pound beets peeled and cut into wedges
2 sprigs of thyme
3 shallots quartered
4 cloves of garlic
3 tablespoons unsalted butter
3 teaspoons honey
1 cup water plus more if necessary
Combine all the ingredients plus a nice large pinch of salt in a sauté pan or saucepan over medium-high heat. Cover with a tightly fitting lid, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done. You will want the vegetable fork tender, which will take about 20 minutes.
Once the vegetables are fork tender, remove the lid and cook until liquid evaporates completely, about 5 minutes. Toss the vegetables occasionally, until beautifully glazed for about 5 minutes.
Finish it up with 1 Tbsp. water to deglaze pan and coat the beats with the glaze.
Season with salt.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.