Ingredients:

1 1/2 to 2 pounds of your choice of the following, or any combination of "baby" packaged fresh carrots, brussels sprouts, yellow squash, broccoli, cauliflower or zucchini.
1/2 C water
1/2 C balsamic binegar
1 Tbls. butter
Salt and freshly ground black pepper to taste
Chopped fresh parsley leaves to garnish.


Directions:

Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 6 to 7 minutes. When the vegetables are glazed to a sweet, rich brown color, add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and garnish with parsley.

For an optional glaze for the veggies, substitute 1/4 C melted butter and 1/4 C honey for 1/2 balsamic vinegar. Follow method as listed.