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Honey Glazed Root Vegetables

These hearty and colorful root vegetables coated with a savory sweet glaze make a superb side dish for a simple autumn dinner or a festive holiday meal.


  • 1/4 cup butter
  • 1 1/4 pounds carrots, peeled and cut in 1/2-inch slices
  • 1 1/4 pounds parnsips, peeled and cut i 1/2-inch slices
  • 1 1/4 pounds medium turnips, peeled, quartered, and cut in 1/2-inch slices
  • 1 1/4 pounds medium golden beets, peeled, quartered, and cut in 1/2-inch slices
  • 3 sprigs fresh thyme
  • 3/4 ounce Glace de Volaille Gold® (or Glace de Poulet Gold® or Veggie-Stock Gold®)
  • 2 cups water
  • 1/3 cup honey
  • Salt and ground black pepper


  1. Melt the butter in a large, heavy skillet or Dutch oven over medium heat.  Add the vegetables and thyme and cook, stirring often, about  5 minutes.
  2. Add the Glace de Volaille Gold®, water, and honey, stirring to dissolve the concentrate.  Increase the heat to high to bring the liquid to a boil, then reduce the heat so the liquid simmers.  Continue simmering 15-20 minutes, stirring occasionally, until the vegetables are tender and the braising liquid has reduced to a syrupy consistency.  (If the vegetables get tender before the liquid reduces enough, remove the vegetables with a slotted spoon, simmer the liquid untll it reaches the desired consistency,  then return the vegetables to the pan.)
  3. Remove the thyme sprigs and season to taste with salt and pepper.
  4. The vegetables may be prepared up to 8 hours ahead.  Store them, covered, in the refrigerator and reheat gently over medium-low heat.

Additional Tips

This simple recipe works well with variations.  You can substitute other root vegetables (peeled and cut in 1/2-inch pieces) such as rutabaga and celery root.  You can also substitute maple syrup or brown sugar for the honey for a slightly different flavor. The dish can be vegetarian if you substitute our Veggie-Stock Gold® for the Glace de Volaille®.

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Classic French Stocks and Sauces