Glazed Vegetables Recipes
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
GLAZED VEGETABLES
Steps:
- Cook 4 each sliced carrots and celery stalks in salted boiling water, 5 minutes. Add 1 1/2 cups frozen pearl onions; cook 1 more minute, then drain. Cook 2 tablespoons each butter and sugar, and the juice from 1/2 lemon in a skillet until syrupy. Toss in the vegetables and season with salt and pepper.
MAPLE-MUSTARD GLAZED VEGETABLES
These are so good. The vegetables are baked in a sweet glaze. You won't be sorry you made this, it has become one of my family's favorites!
Provided by heatherteeter
Categories Side Dish Vegetables Onion
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, beans, and onion into a 9x13-inch casserole dish.
- Stir maple syrup, soy sauce, mustard, olive oil, and garlic together in a bowl. Pour over veggies and mix until evenly coated. Cover with aluminum foil.
- Roast in the preheated oven for 25 minutes.
- Remove veggies from the oven and remove foil. Stir, ensuring sauce is distributed evenly. Reduce oven temperature to 350 degrees F (175 degrees C).
- Return veggies to the oven and bake, uncovered, for an additional 25 minutes.
- Remove from the oven; toss again. Return to the oven and bake until tender, about 25 minutes more. Serve piping hot or lukewarm.
Nutrition Facts : Calories 231 calories, Carbohydrate 44 g, Fat 4.8 g, Fiber 5.3 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 652.8 mg, Sugar 11.3 g
GLAZED VEGETABLES
Provided by Food Network
Number Of Ingredients 1
Steps:
- Cook 4 each sliced carrots and celery stalks in salted boiling water, 5 minutes. Add 1 1/2 cups frozen pearl onions; cook 1 more minute, then drain. Cook 2 tablespoons each butter and sugar, and the juice from 1/2 lemon in a skillet until syrupy. Toss in the vegetables and season with salt and pepper.
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