SLOW-COOKER GLAZED ROOT VEGETABLES
Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 9
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
- In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
- Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
BALSAMIC-GLAZED ROOT VEGETABLES
Balsamic glaze provides a wonderful addition to this baked side dish that features parsnips, carrots and onion.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In large bowl, toss parsnips, carrots, onion, oil, salt and pepper. Arrange vegetables in single layer in ungreased 17x12-inch half-sheet pan.
- Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned.
- In 1-quart saucepan, heat vinegar, honey and mustard to boiling; cook 6 to 8 minutes, stirring occasionally, until glaze is reduced to 1/3 cup. Remove from heat; drizzle glaze over vegetables.
Nutrition Facts : Calories 217, Carbohydrate 36 g, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 285 mg
GLAZED ROOT VEGETABLES
Provided by Maria Helm Sinskey
Categories Side Thanksgiving Kid-Friendly Quick & Easy Low Cal High Fiber Root Vegetable Turnip Fall Healthy Honey Rutabaga Butter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring 1 1/4 cups water, honey, butter, and 1 teaspoon coarse salt to boil in medium saucepan over high heat. Add rutabagas and return water to boil. Cook for 2 minutes; add turnips. Boil until water is reduced to glaze and vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper. Toss with parsley.
GLAZED ROOT VEGETABLES
When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.
Provided by Scott Koeneman
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g
MAPLE-GLAZED ROOT VEGETABLES (YUM!)
Never underestimate the power of an amazing side dish. Upon reviewing my collection of recipes, I realized that I needed more accompaniments to serve alongside meals. Roasted root vegetables are a simple but elegant winter side dish. A plate of these maple-glazed vegetables is not only colorful but also exceptionally delicious.
Provided by Jess
Yield 1
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Place the diced vegetables on a rimmed baking sheet and drizzle with olive oil. Toss to coat. Sprinkle with salt. Roast for 30-35 minutes, turning twice, until tender.Place the maple syrup, ghee, and cinnamon in a small saucepan. Bring to a simmer and then remove from heat. Pour over the roasted vegetables and carefully toss to coat. Serve warm.
CORIANDER CHICKEN THIGHS WITH MISO-GLAZED ROOT VEGETABLES
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips with greens, simply reduce the amount of each vegetable to 1/2 pound.
Provided by Rhoda Boone
Categories Chicken Bake Kid-Friendly Dinner Carrot Parsnip Turnip Honey Soy Sauce Quick and Healthy Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Set racks in the upper and lower thirds of the oven. In a large bowl, pat the chicken dry with paper towels. Add 1 tablespoon oil and toss to coat. Season chicken all over with 1 teaspoon salt, 1/2 teaspoon pepper, and coriander. Rub in seasoning and set aside at room temperature.
- In a large bowl, whisk together 2 tablespoons oil, miso paste, vinegar, soy sauce, honey, and 1/2 teaspoon each salt and pepper. Add vegetables and garlic cloves to the bowl and toss to coat. Transfer to a rimmed baking sheet, place on the upper rack of the oven, and roast until softened and browned, 40 to 45 minutes, tossing a few times during roasting. Peel garlic and discard skins.
- Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon oil. Once hot, add half the chicken thighs skin side down. Cook until skin is golden brown, 6 to 8 minutes. Remove from skillet and place skin side up on a second rimmed baking sheet. Repeat with remaining chicken thighs, reserving skillet with fat after cooking. Transfer baking sheet to lower rack of oven and roast until the chicken's internal temperature reaches 165°F, 12 to 15 minutes more.
- Discard stems from reserved beet and turnip greens; wash and roughly chop the leaves. Pour out all but 2 teaspoons of oil from the skillet and place the pan over medium-high heat. Add the greens to the pan with 2 tablespoons water and 1/4 teaspoon salt and cook, tossing, until wilted, 1 to 2 minutes. Transfer roasted vegetables to a serving bowl, add the sautéed greens, and toss to combine. Taste and adjust seasoning. Serve chicken thighs with vegetables and lime wedges.
~ GLAZED ROOT VEGETABLES ~
I had a bag of parsnips & carrots in my crisper that I needed to cook up, so this is how I used them. Delicious!
Provided by Cassie *
Categories Other Side Dishes
Time 1h
Number Of Ingredients 9
Steps:
- 1. Cooking time includes the roasting time. Preheat oven to 425 degree F. In a bowl, toss vegetables with oil. Spread out onto a sheet pan. Sprinkle with salt and pepper. Bake for 40 - 45 minutes, turning once during baking. Or cook until tender when pierced with a knife.
- 2. In a large skillet, mix the glaze ingredients.
- 3. Add the vegetables and turn heat high. Heat for 2 - 3 minutes, tossing vegetables in sauce. Once glaze thickens and coats vegetables - re season if need be.
- 4. Serve immediately.
SLOW-COOKER CHICKEN & HONEY-GLAZED ROOT VEGETABLES
This beautiful slow-cooker chicken dish should be a standby for day-of decisions to host dinner. In the spring, substitute baby white turnips and baby carrots for the regular varieties. To reduce prep time, cut the vegetables the night before; refrigerate. Place in the slow cooker with the browned chicken the next day.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Legs Recipes
Time 4h20m
Number Of Ingredients 15
Steps:
- Coat a 5- to 6-quart slow cooker with cooking spray. Arrange the turnips, carrots, parsnips, onions, and thyme in the slow cooker. Whisk together the honey, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt and pepper in a small bowl; pour over the vegetables in the slow cooker, and toss gently to coat.
- Sprinkle the chicken thighs and drumsticks evenly with 1/2 teaspoon of the salt and the remaining 3/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add the chicken thighs to the skillet; cook, turning once, until golden brown, about 2 minutes per side. Place the thighs on top of the vegetables in the slow cooker. Add the drumsticks to the skillet; cook, turning to brown on all sides, 3 to 4 minutes. (Do not wipe the skillet clean.) Place the drumsticks on top of the vegetables in the slow cooker. Add the vinegar and wine to the skillet, and cook, stirring and scraping to loosen the browned bits from the bottom of the skillet, about 30 seconds. Pour over the chicken in the slow cooker.
- Cover and cook on LOW until the chicken and vegetables are tender, about 4 to 5 hours. Transfer the chicken and vegetables to a serving platter, reserving the cooking liquid in the slow cooker. Sprinkle the chicken and vegetables with the remaining 1/4 teaspoon salt. Serve with the reserved cooking liquid from the slow cooker. If desired, garnish with the fresh thyme sprigs.
Nutrition Facts : Calories 370 calories, Carbohydrate 29 g, Fat 11.5 g, Fiber 7 g, Protein 36 g, SaturatedFat 2 g, Sodium 581 mg, Sugar 14 g
GLAZED ROOT VEGETABLES
Julienned carrots, parsnips, and rutabaga are lightly dressed with an herb glaze.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Cut a round of parchment paper to cover a large, high-sided skillet; set aside. Place vegetables, butter, and bay leaf in the skillet. Add water until vegetables are almost covered, about 3 1/2 cups, and bring to a boil. Cover with parchment round, and cook until vegetables are tender, 8 to 10 minutes.
- Swirl skillet to coat vegetables with glaze. (If glaze is too thin, remove vegetables with a slotted spoon, raise heat, and cook until thickened. Return vegetables to skillet.) Season with salt, and serve garnished with chives.
CITRUS HONEY GLAZED VEGETABLES
A creative way to make tzimmes. Sweet root vegetables roast and caramelize in honey, orange blossom water, and zQest. Pareve, Rosh Hashanah.
Provided by Tori Avey
Categories Side Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Place racks in the upper third and lower third of the oven and preheat to 425 degrees F. Line two baking sheets with foil. Cut the vegetables into 1 1/2-inch chunks.
- In a small mixing bowl, whisk together the honey, olive oil, orange blossom water or orange juice, and grated orange zest.
- Place the cut vegetables into a large mixing bowl and toss them with the honey mixture till evenly coated.
- Spread the vegetables out evenly across the two cookie sheets, making sure to leave space between the vegetables. Don't overcrowd the pans. Sprinkle the vegetables lightly with salt and black pepper.Cover both sheets with another layer of foil. Place the sheets into the oven. Let the vegetables cook for 35 minutes. Halfway through cooking, uncover and stir the vegetables, recover, then switch the baking sheets on their racks.
- After 35 minutes, uncover the baking sheets and stir the vegetables again gently. Allow the vegetables to roast another 10-15 minutes till they are glazed and caramelized.
- Season with additional salt and pepper, if desired. Serve warm. These vegetables can be made ahead early in the day, then reheated in the oven or microwave just before serving.
Nutrition Facts : Calories 331 kcal, Carbohydrate 72 g, Protein 4 g, Fat 4 g, Sodium 122 mg, Fiber 11 g, Sugar 29 g, ServingSize 1 serving
FESTIVE HONEY-GLAZED ROASTED ROOT VEGETABLES WITH SAFFRON
Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements.
Provided by French Tart
Categories Onions
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 200C/400F/Gas Mark 6.
- Take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, then heat the oil in the oven for about 5 minutes until very hot.
- Take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes.
- Meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well.
- After 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture.
- Sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges.
- Serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley.
- I have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be serving alongside these vegetables!
MISO GLAZED ROASTED ROOT VEGETABLES
These Miso Glazed Roasted Root Vegetables are the perfect accompaniment to any fall meal or holiday side dish. Easy oil free roasted root vegetables paired with a umami sweet vegan miso glaze.
Provided by Lisa Kitahara
Categories Sides
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse and peel the skin off the root vegetables. Cut them into chunks that are roughly the same size (around 1-1.5 inches).* Cut the onion into wedges. Peel the skin off the garlic.
- Over medium high heat add 1 cup of water into a large pot and place a steamer basket inside. Add the chopped root vegetables EXCEPT the onion and garlic into the steamer basket. Once the water starts to boil, cover and steam the vegetables for 8-10 minutes, or until they are fork tender. You should be able to pierce the vegetables with a fork but they should not be over-cooked and mushy.
- Pre-heat oven to 400F. Place the steam root vegetables, onions and garlic onto a parchment lined baking tray. Sprinkle on salt and pepper and toss to season. Bake in the oven for 30-35 minutes, or until vegetables are golden brown.
- In the meantime, whisk together the miso paste, rice vinegar, tahini, maple, minced garlic and water. Taste and add more rice vinegar and/or water as needed. It shouldn't be too thick, slightly runny but not water-y.
- Once the vegetables are out of the oven, pour the miso glaze on top and toss to coat. Top with scallions and sesame seeds. Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 308, Sugar 18g, Sodium 1079mg, Fat 3.2g, SaturatedFat 0.5g, UnsaturatedFat 2g, Carbohydrate 64g, Fiber 11.28g, Protein 7.85g
ROASTED ROOT VEGETABLES WITH A MISO GLAZE
This miso glazed roasted root vegetables are buttery, salty, and a little bit sweet--it's the perfect side dish for any fall/winter meal, Thanksgiving side or any holiday side dish.
Provided by Kaitlin
Categories Vegetables
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Spread the vegetables out on a parchment-lined rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the veggies in the oven for 45 minutes, until crisp on the outside.
- In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.
- Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve!
Nutrition Facts : Calories 208 kcal, Carbohydrate 26 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
SLOW COOKER ROOT VEGETABLES WITH APPLE CIDER GLAZE
A slow cooker holiday vegetable side dish with carrots, sweet potatoes and squash in a buttery apple cider glaze.
Provided by Karen Tedesco
Categories Vegetables
Time 3h10m
Number Of Ingredients 7
Steps:
- Boil the cider in a small saucepan until it's reduced by half (½ cup). Remove from the heat and stir in the butter, honey, salt and black pepper to taste.
- Put the vegetables in the slow cooker and pour the cider mixture over. Stir to coat.
- Cook on high for 3 hours or on low for 6 hours. Serve warm sprinkled with fresh thyme.
Nutrition Facts : ServingSize 1 g, Calories 228 kcal, Carbohydrate 53 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 331 mg, Fiber 7 g, Sugar 16 g
ROOT VEGETABLES WITH BALSAMIC GLAZE
An easy mix of root vegetables and garlic speckled with fresh rosemary and glazed with balsamic vinegar.
Provided by kathy
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix beets, carrots, sweet potato, baking potato, Yukon potato, garlic, rosemary, oil, and sea salt together in a 9x13-inch baking dish.
- Roast vegetables in the preheated oven for 15 minutes. Remove from the oven, drizzle with balsamic vinegar, and stir. Return to the oven and roast until fork-tender, about 30 minutes more, stirring again after 15 minutes.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 33.9 g, Fat 7 g, Fiber 5.2 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 681.1 mg, Sugar 8.7 g
GLAZED BRISKET WITH ROOT VEGETABLES
Although this meal is not difficult to prepare, it does cook slowly, yielding a very tender brisket.
Categories Glazed Brisket Root Vegetables
Time 3h15m
Yield 6
Number Of Ingredients 25
Steps:
- Prepare Brisket and Vegetables: On a large plate, combine flour, 1 teaspoon salt, and ground black pepper. Rinse brisket; pat dry with paper towels. Dredge in flour mixture, coating all sides. In an 8-quart Dutch oven, heat oil over medium heat. Place brisket in Dutch oven and brown on all sides. Transfer to a large plate; set aside.
- Add onions and shallot to Dutch oven; sauté until softened and lightly browned -- 7 to 10 minutes. Stir in beef broth, vinegar, maple syrup, peppercorns, allspice berries, cloves, and the remaining 1 teaspoon salt.
- Heat oven to 350 degrees F. Bring broth mixture to a boil and remove from heat. Return brisket to Dutch oven, cover, and place in oven; cook 1 1/2 hours. Add carrots, potatoes, rutabaga, and turnips. Cover and cook until vegetables are fork-tender -- about 45 minutes.
- Prepare Glaze: In a 1-quart saucepan, combine beef broth, maple syrup, vinegar, tomato paste, allspice berries, and cloves. Bring mixture to a boil over high heat. Cook until mixture thickens and reduces to 1/2 cup -- about 10 minutes. Discard allspice berries and cloves.
- Remove Dutch oven from oven. Place a wire rack on a large baking pan. Place brisket on wire rack. Arrange vegetables around brisket. Brush brisket and vegetables with glaze.
- Increase oven temperature to 375 degrees F. Place baking pan in oven and cook, brushing occasionally with remaining glaze -- 15 to 20 minutes -- until meat and vegetables are glazed.
- Cook remaining liquid in Dutch oven over medium-high heat until thick enough to coat the back of a spoon -- 10 to 15 minutes. Strain sauce and serve with brisket and vegetables.
Nutrition Facts : Calories 807 calories
APPLE GLAZED ROOT VEGETABLES
Make and share this Apple Glazed Root Vegetables recipe from Food.com.
Provided by Debbwl
Categories Onions
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauté pan melt 1 tablespoon of the butter, add onion and sauté 1-2 minutes till just starting to get translate.
- Add carrots and 1/2 cup apple juice and bring to a boil. Cover, reduce heat to medium and simmer for 10-12 minutes or until the carrots are almost tender.
- Add remaining tablespoon of butter, celery root and 1/4 cup apple juice up to 1/2 cup if looks to dry. Stir to coat, cover and simmer 5-7 minutes until the celery root is just tender.
- Season with salt and white pepper, and then serve.
ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE
Easy-to-make and completely satisfying, this holiday staple is ideal for a crowd and comes together beautifully.
Provided by Circulon Gourmet Cookware
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat your oven to 425ºF.
- Place all of the vegetables and the olive oil in a large bowl, and toss well to thoroughly coat.
- Moderately sprinkle on salt and pepper. No need to get excessive with the salt at this stage, but it helps to bring out the sweet flavors when roasting. Add the rosemary and thyme sprigs, and toss to evenly distribute the seasonings.
- Spread the vegetables out in a single layer on a nonstick sheet pan (or two if needed), cover and bake for 40 minutes.
- Check the vegetables and cook another 5 minutes uncovered, if needed, or until the vegetables are tender but not mushy.
- Remove the rosemary and thyme. Taste test, and if desired, add more salt and pepper.
- Whisk the glaze ingredients together in a small saucepan over medium-low to medium heat. Cook, whisking often, for 5 to 10 minutes, or until thickened.
- Pour the glaze over the vegetables before serving. Stir to combine.
HONEY-GLAZED ROOT VEGETABLES
Yield 6-8
Number Of Ingredients 11
Steps:
- Instructions Combine the vegetables, water, honey and butter in a large skillet over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium; simmer, uncovered, for 8-10 minutes or until sauce is reduced to a glaze and vegetables are tender, stirring occasionally. Removed from the heat. Stir in Black Pepper BellaVitano®. Season with salt and pepper to taste. Garnish with thyme and shaved Black Pepper BellaVitano®.
GLAZED VEGETABLES
A favorite sweetener of the pioneers, maple syrup today lends its distinctive tang to winter dishes.
Categories glazed vegetables maple syrup onion carrot root turnip
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place the butter, 1/2 cup water, the vegetables, salt, and pepper in a large saucepan over medium heat.
- Cut a piece of parchment paper to fit the pan and place directly over the vegetables. Snip a small hole in the center of the paper to allow steam to vent, and cook until the vegetables are tender -- about 15 minutes.
- Stir in the maple syrup and sage, increase the heat to medium-high and cook for 3 more minutes. Serve immediately.
Nutrition Facts : Calories 137 calories
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- Preheat the oven to 400°. Divide the rutabagas, turnips and carrots between 2 large rimmed baking sheets. Drizzle 1 tablespoon of the oil over each sheet of vegetables and toss well. Spread the vegetables out in an even layer and season with salt and pepper. Roast until lightly browned and tender, about 40 minutes. Drizzle 1 tablespoon of the vinegar over each pan of vegetables and toss well. Roast until sizzling, about 3 minutes longer.
- Meanwhile, in a small skillet, bring the chicken broth and maple syrup to a boil over high heat. Boil until reduced to 1/4 cup, about 20 minutes. Remove from the heat and whisk in the butter.
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