Glazed Root Vegetables

6 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 40 min

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

Ingredients

5 small turnips, peeled and cut into 1-inch dice
5 carrots, peeled and cut into 1-inch dice
2 parsnips, peeled and cut into 1-inch dice
2 sweet potatoes, peeled and cut into 1-inch dice
2 teaspoons white sugar
1/4 cup balsamic vinegar
salt and ground black pepper to taste

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
116 cal
6%

Fat
0.3 g
< 1%

Carbs
27.2 g
9%

Based on a 2,000 calorie diet

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Reviews (6)

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RMSR

Oct. 4, 2010

"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..." See more, but it wasn't a success."

HoosierDad

Jan. 25, 2011

"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 ta..." See moresty too! Yummy!"