Think Thanksgiving - Balsamic Glazed Veggies

A sweet and sour spin on seasonal veggies.

Balsamic Glazed Veggies

2 parsnips, peeled and cut into 2 inch strips
½ lb baby carrots
¼ bag frozen white pearl onions, defrosted
1/4 cup dry vermouth
3 tablespoons butter
Coarse salt and ground pepper
½  C cooked chestnuts, halved
½ C grapes
1/4 cup balsamic vinegar
2 T honey
1 T fresh dill &/or chives

In a large skillet, combine the veggies, vermouth, butter and ¼ cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer, cover and cook about 5 minutes or until almost tender. You can do in advance to this point, just cool cover and refrigerate.

Uncover, add the chestnuts, grapes, vinegar and honey, bring back to a boil and cook until the liquid has reduced and the veggies are starting to brown and are glazed, about 3 minutes. Garnish with the herbs and serve.

You can substitute other veggies, leave out a veggie or the grapes or chestnuts.  Just use more of the others. 

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