Only in summer, when baby vegetables are so wonderful and elegant looking, could a one-skillet side dish seem so fancy. A gentle simmer and just a little olive oil and butter enhance the vegetables' natural sweetness — no more effort is necessary.
All ingredients except butter can be combined in skillet 1 hour ahead and kept, covered, at room temperature (make sure cut sides of potatoes are submerged in water).
Recipe information
Total Time
45 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes.
Step 2
Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables.
