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
ROASTED VEGETABLES WITH BALSAMIC GLAZE
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the roasted vegetables: Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
- For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.
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!
ROOT VEGETABLES WITH LEMON-DILL GLAZE
This Romanian dish features often- neglected root vegetables. Make sure you cut all the vegetables into about the same size so they will cook in about the same time.
Provided by morgainegeiser
Categories Vegetable
Time 31m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place a steamer basket or rack in the bottom of a large saucepan and add enough water to come almost up to the bottom of the basket. Bring to a boil over medium heat.
- Add carrots, parsnips, turnips and onion. Cover and cook 10 minutes or until vegetables are just tender,.
- Combine remaining ingredients in a small bowl. Mix until cornstarch is dissolved.
- Remove vegetables, discard water, and return vegetables to saucepan (without the steamer basket) over medium heat.
- Stir cornstarch mixture and pour over vegetables. Cook and stir until glaze has thickened and vegetables are coated, about 1 minute.
Nutrition Facts : Calories 95.2, Fat 0.3, SaturatedFat 0.1, Sodium 161.5, Carbohydrate 23.2, Fiber 4.5, Sugar 12.3, Protein 1.6
ROOT VEGETABLES WITH GLAZE
This is a delicious way to prepare Fall root veggies, the glaze just seems to bring out so much flavour....Note be careful not to overcook the veggies, just keep testing often with a fork.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Place potatoes and rutabaga in a large saucepan; cover with water; bring to a boil Reduce heat; cover and simmer for 8 mins Add remaining veggies return to a boil Reduce heat; cover, simmer for 10 mins or until veggies are tender; drain For glaze: Melt butter in a saucepan; stir in brown sugar and cornstarch Stir in water, lemon juice, dill, salt and pepper; bring to a light boil Cook, and stir for 2 mins Pour over veggies; toss to coat.
Nutrition Facts : Calories 270.2, Fat 3, SaturatedFat 1.6, Cholesterol 6.1, Sodium 356.5, Carbohydrate 58.1, Fiber 7.5, Sugar 19.3, Protein 6
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- Preheat oven to 425°. Toss together first 5 ingredients in a large bowl. Add thyme and next 3 ingredients; toss. Arrange vegetable mixture in a single layer on 2 lightly greased (with cooking spray) jelly-roll pans.
- Bake at 425° for 35 to 40 minutes or until vegetables are tender and browned, stirring after 20 minutes.
- Meanwhile, bring apple cider and next 2 ingredients to a boil in a medium saucepan over high heat. Boil, stirring occasionally, 30 minutes or until reduced to 1/3 cup.
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- Preheat oven to 450°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.
- Combine onions, purple sweet potatoes, purple carrots, and 2 tablespoons olive oil in a large bowl; toss to coat, and arrange in a single layer on a prepared baking sheet.
- In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 tablespoons olive oil, and toss to coat; arrange in a single layer on the other prepared baking sheet.
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