Cider Cooked Vegetables

• 1 tablespoon butter
• 12 lb parsnip (2 Large)
• 1 lb baby carrots
• 10 bussels mixed sprouts, trimmed
• 1 12 tablespoons honey
• 12 cup apple cider
• 2 tablespoons apple brandy
• 14 teaspoon kosher salt

1. Peel and cut the parsnips into thin rounds or sticks.
2. melt the butter in a large skillet stir in vegetables and toss until coated.
3. stir in 1 tbsp of honey and the remaining ingredients.
4. simmer covered for 15 minutes.
5. uncover and continue to cook for 5 mins .
6. stir in the remaining honey and continue to cook until all the liguid has reduced into a glaze.

butter, baby carrots, mixed sprouts, honey, apple cider, apple brandy, kosher salt

Taken from www.food.com/recipe/cider-cooked-vegetables-459531 (may not work)