Name: Glazed Fingerling Potatoes and Baby Vegetables
Cook time: 30 min
Total time: 45 min
Yield: Makes 8 servings
Ingredients: 1 lb fingerling or other new potatoes, halved lengthwise; 1 1/2 lb baby carrots with greens, peeled if desired and greens trimmed to 1/2 inch; 1 1/2 lb baby turnips (about 1 inch) with greens, greens trimmed to 1/2 inch; 1/2 head new garlic or 3 large regular garlic cloves, thinly sliced; 8 sprigs fresh thyme; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 cup olive oil; 1 1/2 cups water; 2 tablespoons unsalted butter; Garnish: fresh thyme sprigs

Only in summer, when baby vegetables are so wonderful and elegant looking, could a one-skillet side dish seem so fancy. A gentle simmer and just a little olive oil and butter enhance the vegetables' natural sweetness — no more effort is necessary.

Cooks' note:

All ingredients except butter can be combined in skillet 1 hour ahead and kept, covered, at room temperature (make sure cut sides of potatoes are submerged in water).

Recipe notes

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