Glazed Root Vegetables

Glazed Root Vegetables

Fight the Fat Foodie 221

"When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet."


40 m servings 116 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.
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  1. 8 Ratings


We LOVE this recipe. I don't even like turnips or parsnips but my husband does. So we decided to try it and the only thing we did different is used honey instead of sugar. Came out perfect and v...

The liquid never really turned into a glaze. I took liberties with the veggies that I used... could it really be because I didn't use potatoes it didn't thicken due to the lack of starch? I don'...

yummy, I added a sprinkle of cinnamon and nutmeg and used acorn squash instead of carrots.

This was fantastic. I didn't have most of the veggies, so I used turnips and yellow potatoes. I love the easy, fast, and healthy meal.

Genius in its simplicity. And delicious.

This was okay. The glaze was not thick enough and did not dd much flavor.