Back-of-the-Fridge Caramelized Vegetables | RICARDO

Ingredients

• 3 tbsp butter
• 2 tbsp (30 ml) honey
• 4 long, thin carrots, peeled and cut into 4 lengthwise
• 4 small parsnips, peeled and cut into 4 lengthwise
• 4 black salsify (optional), peeled and each cut into 2 or 3 long pieces
• 2 medium-size white turnips, peeled and cut into 6 pieces
• 1 leek, white part only, cut into 1-inch (2.5-cm) pieces
• 1 onion, chopped
• 12 small pearl onions
• 2 tsp fresh thyme leaves