Glazed Root Vegetables

Glazed Root Vegetables

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Fight the Fat Foodie
Recipe by  Fight the Fat Foodie

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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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Reviews (6)

Rate This Recipe
RMSR
9

RMSR

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't know, but it wasn't a success.

HoosierDad
8

HoosierDad

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 very tasty too! Yummy!

MF
8

MF

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 116 cal
  • 6%
  • Fat
  • 0.3 g
  • < 1%
  • Carbs
  • 27.2 g
  • 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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Roasted Winter Root Vegetables

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