In the summer, I try to head to my favorite farmer’s market once a week. I usually have a few things in mind before I go, but I know that it’s not the grocery store. I’ll have to adapt my expectations based on what’s available or how late I get there.
Sometimes, I have nothing at all in mind, and find myself wandering around picking things up that look good, only to come up with something later.
A few weeks ago, I went home with a bunch of random veggies with the plan to turn them into a side dish of some sort. My first thought was roasting, since that is my method of choice for vegetables, but changed course because of the heat. I resorted to a technique I hadn’t used in a while, which is vastly underrated when it comes to vegetable cookery: glazing.
Glazing is a simple technique that coats vegetables, often carrots, in a sugary syrup. I’ve never really liked glazed carrots because they are sweet enough, but other veggies? Let’s try and see.
I had some summer squash, zucchini, onions, peppers, and tomatoes. I was going to settle on just one, but why not all of them?
Plain old sugar is usually the glaze of choice, but I tried honey for more flavor. Instead of traditional butter, I used avocado oil, and added a bit of Colima Sea Salt at the end to contrast with the sweetness of the honey. It turned out to be a delicious, unique summer side dish that I’ll definitely be making again.
Note: You can use whatever veggies you like here, but keep track of cooking. Harder veggies like carrots, beets, or other root vegetables will take longer to cook and will also be much sweeter.
Prep time: 20 minutes
Put the veggies, oil, and honey in a shallow sauté pan. Add enough water to barely cover, bring to a low simmer, and stir. Simmer until liquid is reduced to a syrup. Season with Colima Sea Salt and pepper before serving.
Easy to Download PDF: Honey Glazed Summer Veggies