American🥬 Vegetables

7 Techniques to Instantly Upgrade Your Vegetables - Honey Butter Glazed Carrots

Name: 7 Techniques to Instantly Upgrade Your Vegetables - Honey Butter Glazed Carrots
Total time: 15 min
Cuisine: American
Ingredients: 450 g Carrots; 250 g Chicken stock; 55 g Honey; 4 g Salt; 1 g Thyme, chopped; ~1 tsp Lemon zest; 10 g Lemon juice; 25 g Butter; to taste Black pepper; 675 g Brussels sprouts; ~2 tbsp Olive oil; 3 tbsp Capers, dried and fried; 15 g Lemon juice; 10 g Parmesan, grated; to taste Chile flakes; 450 g Beets, whole; 15 g Olive oil; 5 g Salt; 20 g Olive oil (for marinade); 20 g White balsamic vinegar; 10 g Honey (for marinade); 2 g Salt (for marinade); 450 g Kale, destemmed and chopped; 45 g Olive oil; 5 g Salt; 15 g Garlic, sliced; 120 g Chicken stock; 450 g Green beans; 20 g Neutral oil; 4 g Salt

⏱ 15 min

This video demonstrates seven chef techniques for transforming vegetables: glazing (carrots), pan-roasting (Brussels sprouts), slow-roasting (beets), braising (kale), wok-frying (green beans), sautéing (mushrooms), and broiling (asparagus) — each with a finishing sauce to bring restaurant-level flavor home.

Adapted from a video by Brian Lagerstrom

7 Techniques to INSTANTLY Upgrade Your Vegetables

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Ingredients

Carrotscut into 1-inch obliques450 g
Chicken stockabout 1 cup, for glazed carrots250 g
Honeyabout 2 tbsp, for glazed carrots55 g
Saltabout 1 tsp, for glazed carrots4 g
Thyme, chopped1 g
Lemon zestzest of half a lemon~1 tspest.
Lemon juiceabout 2 tsp, for glazed carrots10 g
Buttercold butter, for glazed carrots

Black pepperto taste

Brussels sproutshalved675 g

Olive oilused across several recipes~2 tbspest.

Capers, dried and fried3 tbsp

Lemon juiceabout 1 tbsp, for Brussels sprouts15 g

Parmesan, grated10 g

Chile flakesto taste

Olive oilabout 1 tbsp, to toss beets15 g

Saltabout 1 tsp, for beets5 g

Olive oil (for marinade)20 g

White balsamic vinegar20 g

Honey (for marinade)10 g

Salt (for marinade)2 g

Kale, destemmed and chopped450 g

Olive oilabout 3 tbsp, for braised kale45 g

Saltabout 1 tsp, for kale5 g

Garlic, slicedabout 5–6 cloves15 g

Chicken stockabout 1/2 cup, for braised kale120 g

Green beanscut into 1-inch pieces450 g

Saltabout 3/4 tsp, for green beans4 g

Chicken stock or watersplash, to deglaze~¼ cupsest.

Cremini mushrooms, sliced225 g

Oyster mushrooms, chunked225 g

Olive oilabout 3 tbsp, for mushrooms, plus more as needed45 g

Saltabout 1 tsp, for mushrooms5 g

Shallot, chopped75 g

Garlic, mincedfor mushrooms15 g

Thymefor mushrooms1 g

Butterfor mushrooms30 g

Aged balsamic vinegar10 g

Asparagus, thick spears, trimmed450 g

Olive oilfor asparagus15 g

Salt and black pepperabout 1 tsp salt plus pepper, for asparagus5 g

Unsalted butterfor garlic butter25 g

Garlic, mincedabout 5 cloves, for garlic butter~2 clovesest.

Lemon juicehalf a lemon, for asparagus~1 tbspest.

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Glazed carrots: Cut carrots into 1-inch obliques and simmer with chicken stock, honey, and salt over medium-high heat. Cover with a parchment cartouche and cook 7–8 minutes until tender but still slightly firm.
2
Remove the lid and stir in thyme, lemon zest, lemon juice, and cold butter, swirling the pan until the sauce emulsifies into a glossy, silky glaze. Finish with black pepper.
3
Pan-roasted Brussels sprouts: Halve the sprouts, then heat a stainless pan (avoid nonstick) over high heat. Add a generous amount of oil, the sprouts, and salt, tossing occasionally and roasting 6–7 minutes until deeply browned.
4
Tent with foil and reduce to medium-low for 2 minutes to steam through. Toss off heat with lemon juice, parmesan, chile flakes, black pepper, more olive oil, and the fried capers.
5
Slow-roasted beets: Toss whole beets with olive oil and salt, wrap tightly in a double layer of foil, and roast at 300°F (150°C) for 60–75 minutes until tender with slight resistance.
6
Let cool for 15 minutes, rub off the skins with paper towels, cut into bite-sized pieces, and gently toss with a marinade of olive oil, white balsamic vinegar, honey, salt, and black pepper.
7
Braised kale: Destem and chop the kale. In a hot pot, add plenty of olive oil, the kale, and salt, stirring until wilted, then add sliced garlic and cook about 1 minute until fragrant.
8
Add chicken stock, cover, and braise over medium heat for about 10 minutes, keeping an eye on the liquid level. Taste and adjust seasoning at the end.
9
Wok-fried green beans: Cut beans into 1-inch pieces. Heat a wok until very hot, add oil, beans, and salt, and stir-fry about 1 minute until blistered.
10
Add garlic and ginger and stir-fry another minute, then deglaze with a splash of stock or water and serve immediately.
11
Sautéed mushrooms: Slice cremini and chunk oyster mushrooms. Heat olive oil in a pan over medium-high, add mushrooms and salt, and sauté 7–8 minutes, stirring often, until lightly browned but still juicy.
12
Add shallot and garlic and cook 1 minute (adding a splash of water if the pan gets too hot), then stir in thyme and butter and cook 2 more minutes. Finish with aged balsamic vinegar.
13
Broiled asparagus: Trim the woody ends, lay spears on a sheet tray, drizzle with oil, season with salt and pepper, and roll to coat. Broil 3–4 inches from the heat source for about 4 minutes, flipping halfway.
14
Meanwhile, melt butter with garlic over low heat for about 1 minute. Pour the garlic butter over the hot asparagus and toss to coat, then finish with a squeeze of lemon juice and extra salt and pepper.

7 Techniques to Instantly Upgrade Your Vegetables - Honey Butter Glazed Carrots

Ingredients

Steps

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