When was the last time you eagerly scooped up a heaping second serving of cooked vegetables? If you can’t recall, you might be in a side dish rut. Put the steamer basket down, return the baking sheet to the cabinet, and whip out your biggest, trustiest lidded sauté pan. These tips will help you braise vegetables that are lightly caramelized on the outside, fork tender all the way through, and napped in a luxurious glaze.
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