Honey Glazed Baby Root Vegetables with Greens

1 lb. Baby Golden Beets or Turnips, greens attached

1 lb. Radishes, Greens Attached

3 garlic cloves, peeled

1/4 C. extra-virgin olive oil

2 tsp. thyme leaves, plus some whole sprigs for garnish

2 tsp. honey

1 tsp. kosher salt

1  T. unsalted butter

 

Wash the beets and radishes, and peel the beets. Cut radishes in half lengthwise, taking care to leave some greens attached to each root piece, and cut beets lengthwise until they are the same size as the radishes. Put the veggies in a sauté pan with a lid, add the garlic and olive oil, and toss to coat. Add 3/4 C. water, the thyme leaves, honey, and salt, and bring to a boil over high heat. Cover the skillet, reduce heat to medium-low, and simmer, shaking the skillet occasionally, until the vegetables are tender and pierced easily with the tip of a knife, 12 to 15 minutes.  Transfer the vegetables to a serving platter, draping the soft greens around the roots in pleasing swirls.  Bring cooking liquid back to a boil, remove from heat and swirl in the butter.  Pour sauce over vegetables, garnish with thyme and serve.  The secret here is in finding small, baby veggies, or carefully cutting them all to the same small size lengthwise without cutting off the stems. Shoot for about half the size of a golf ball. If you detach a few greens, it doesn’t matter. Cook ’em anyway!