Young glazed vegetables are a wonderful and healthy dish that can be prepared in a short time and is sure to please everyone. This recipe works for both lunch and dinner, and you can use any vegetables you have on hand. Let’s start!
- 500 g of young vegetables (carrots, broccoli, cauliflower, young spinach, etc.);
- 1 onion;
- 2 cloves of garlic;
- 2 tbsp olive oil;
- 1 tbsp honey;
- 1 tbsp soy sauce;
- 1/2 cup chicken or vegetable broth
- salt and pepper to taste.
Vegetables should be well washed and peeled if necessary. Cut them into more or less equal pieces so that they are ready at about the same time. Young vegetables don’t take long to cook, so don’t overcook them.
Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté until soft and translucent. Add minced garlic and fry for a few more seconds.
Add the vegetables to the skillet and toss with the onion and garlic to coat with oil. Add honey and soy sauce and stir to coat the vegetables in the sauce. Then add half a cup of chicken or vegetable broth and continue to fry over medium heat until the vegetables are soft and slightly golden.
Serving the dish
Salt and pepper the vegetables to taste. Ready vegetables can be served hot, straight from the pan.
Young glazed vegetables are a wonderful dish that can be served as an independent dish, or as a side dish for meat or fish dishes. In addition, this recipe can be easily adapted by adding or substituting vegetables, sauces and spices to your liking. For example, you can add potatoes, bell peppers, or mushrooms, or use a honey mustard sauce instead of honey and soy sauce.
In addition, this recipe is very healthy, because young vegetables contain many vitamins and minerals, and glazing with honey and soy sauce gives them a richer taste and aroma.
All in all, young glazed vegetables are a wonderful and simple dish that can be made any time of the year when fresh vegetables are available. Try this recipe and enjoy the taste and health benefits!
Young Glazed Vegetables Recipe
- 500 g young vegetables (carrots, broccoli, cauliflower, green beans, etc.)
- 2 tbsp. spoons of honey
- 2 tbsp. spoons of soy sauce
- 2 tbsp. spoons of olive oil
- 2 garlic cloves, minced
- salt and pepper to taste
- fresh parsley for serving
- Cut young vegetables into pieces. If you are using broccoli or cauliflower, cut them into medium rosettes. If you are using green beans, cut off the ends.
- In a large bowl, combine honey, soy sauce, olive oil, minced garlic, salt and pepper. Add the chopped vegetables and mix thoroughly so that the vegetables are evenly coated in the sauce.
- Heat a skillet over medium heat and add the vegetables to the skillet. Cook the vegetables, stirring occasionally, until they are soft and cooked through on the outside but still crispy on the inside, about 10 to 15 minutes.
- Transfer cooked vegetables to a plate and sprinkle with fresh parsley. Serve hot.
If you have a large skillet, it’s best to cook the vegetables in stages so you don’t overload the skillet and overwhelm the vegetables. You can use smaller portions of vegetables and cook them in sequence.
If you want the vegetables to be sweeter, add more honey. If you want a saltier taste, add more soy sauce.
Serve young glazed vegetables as a side dish with meat or fish dishes or as a meal on its own.