INGREDIENTS 1 pound vegetables (such as quartered, peeled small beets; halved, peeled medium carrots or parsnips; or 2 small fennel bulbs, cut into 8 wedges) 2 tablespoons unsalted butter 2 teaspoons honey Kosher salt PREPARATION Combine vegetables, butter, honey, a generous pinch of salt, and 1 cup water in a large sauté pan or saucepan Read more about HONEY GLAZED VEGETABLES: Wednesday’s BUZZworthy Recipe[…]