Sarah Mastracco Chef On The Move

Sauteed Veggies with Balsamic Glazed Cipollini Onions

2 Tbs. olive oil
30 cipollini onions, peeled and stems trimmed
2 tsp. honey
2 Tbs. balsamic vinegar
1 cup chicken broth or stock
3 sprigs thyme
2 garlic cloves, smashed
2 bunches baby carrots, peeled
4 turnips, peeled and cut into wedges
1 # haricot verts, trimmed
1 # brussels sprouts, cut in 1/2
Salt
Pepper
Preheat oven to 400 degrees.
Heat olive oil a medium sauté pan over medium heat. Add the cipollini onions, stem side down and sear until lightly brown, about 2-3 minutes. Turn and brown on the other side, another 2 minutes, then add the honey and balsamic vinegar to the pan. Cook until slightly syrupy, about 2 minutes, then add the chicken broth, thyme and garlic and BTAB. Place saute pan in the oven and roast until onions are soft when pierced with the tip of a sharp knife, 10-15 minutes.
Bring a medium pot of salted water to a boil. Add the carrots and cook until just tender, about 8-10 minutes. Drain carrots and plunge into an ice bath to stop the cooking. Remove from ice water, pat dry and set aside. Repeat this process with the turnips, haricot verts and brussels sprouts. When all vegetables have been cooked, drained and dried, heat 3 tbs. butter in a large sauté pan over medium heat. Add cooked vegetables and sauté until warmed through. Season with salt and pepper to taste. Serve with the glazed cipollini onions and a drizzle of the onion pan sauce.