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.
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.
BRAISED MELANGE OF VEGETABLES GLAZED WITH PARMESAN
Provided by Molly O'Neill
Categories weekday, casseroles, side dish
Time 2h10m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Combine the carrots, potatoes, sugar snap or snow peas, green peas, scallions, tomatoes and garlic in a large, shallow casserole. Toss with the salt and pepper. Drizzle the olive oil over the top and pour in the chicken broth. Bake until all of the vegetables are soft, about 2 hours.
- Sprinkle the cheese over the top and place under the broiler until lightly browned, about 3 minutes. Serve with grilled veal chops or roast chicken, if desired.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 13 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 1343 milligrams, Sugar 15 grams
VEGETABLE MELANGE
Steps:
- Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.
PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE
Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
- Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
- Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
- Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
- Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.
Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g
BRAISED CELERY WITH VERMOUTH-BUTTER GLAZE
From Cook's Illustrated, this is a tasty side dish. I usually add less liquid (water) as it is a little too watery for us.
Provided by lazyme
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim celery. Reserve leaves. Separate stalks, rinse, and remove outer fibers with a vegetable peeler. Halve each stalk lengthwise, cut on an angle into 2-inch lengths.
- Bring 1 cup water and vermouth, butter, salt, celery seed, pepper, and celery to boil in medium saute pan, covering surface of celery with parchment or waxed paper circle. (Liquid should come about 3/4 way up the celery pieces). Reduce heat to simmer; cook until celery is tender, but not mushy, 15-20 minutes. Remove paper; stir in celery leaves. Continue to simmer until broth reduces to light glaze, 5-7 minutes. Sprinkle with parsley, adjust seasonings, and serve.
- Glazed celery with parmesan cheese:.
- Follow recipe for Braised Celery above, adjusting oven rack to upper middle position and heating broiler. Transfer glazed celery to ovenproof dish, sprinkle with 1/4 cup Parmesan cheese, and broil until cheese browns, 1-3 minutes.
Nutrition Facts : Calories 94.9, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 246.3, Carbohydrate 3.9, Fiber 2.1, Sugar 2.3, Protein 1
THREE-IN-ONE BRAISED VEGETABLES
This dish is so handy - while the veg cook, you're making a tasty stock for the gravy, too
Provided by Barney Desmazery
Categories Dinner, Side dish, Vegetable
Time 15m
Number Of Ingredients 5
Steps:
- Tip the sprouts and carrots into a pan and cover with boiling water. Sprinkle in the stock cube, add the butter and bring to the boil.
- Simmer for 8-10 mins until the veg are tender. Add peas and cook a few mins more.
- Rest the veg in the stock until you want to make the gravy, then drain over the roasting tin.
Nutrition Facts : Calories 103 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.62 milligram of sodium
GLAZED VEGETABLE MEDLEY
Our home economists came up with this recipe to showcase late summer and early fall produce. The slightly sweet glaze coats every delicious piece.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place parsnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the carrots. Cook 7-9 minutes longer or until vegetables are crisp-tender; drain and keep warm., In a large skillet, saute onion and garlic in oil for 1 minute. Add the zucchini and red pepper; cook and stir for 5 minutes or until crisp-tender. Remove from the skillet and keep warm. , In the same skillet, melt butter; stir in the brown sugar and cornstarch until smooth. Gradually stir in the water, seasoned salt, lemon-pepper and dill. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Add the vegetables; stir to coat.
Nutrition Facts : Calories 118 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 184mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
BRAISED AND GLAZED BRUSSELS SPROUTS (MARK BITTMAN)
Make and share this Braised and Glazed Brussels Sprouts (Mark Bittman) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid; sprinkle with salt and pepper and bring to a boil.
- Cover and adjust heat so the mixture simmers; cook until the sprouts are just tender, 5-10 minutes, checking once or twice and adding liquid as needed.
- Uncover and increase heat to boil off all the liquid so that the vegetables become glazed and eventually browned; resist the urge to stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over.
- It is ok if some sides are more well done that others; taste and adjust the seasonings, then serve hot or at room temperature.
Nutrition Facts : Calories 117.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 85.2, Carbohydrate 8.1, Fiber 3, Sugar 2, Protein 3
GLAZED PARMESAN POTATOES
Potatoes are the ultimate comfort food to me. If you haven't tried them with a touch of honey, you won't be disappointed with this savory-sweet combination. -Stephanie Shay, Orwigsburg, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a greased 13x9-in. baking dish. In a small bowl, combine the butter, honey, salt, garlic powder and pepper; drizzle over potatoes., Bake at 375° until potatoes are tender, 35-40 minutes. Stir potatoes and sprinkle with cheese. Bake until cheese is lightly browned, 5-10 minutes longer.
Nutrition Facts : Calories 227 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 440mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
VEGETABLES GLAZED WITH BALSAMIC VINEGAR
Categories Vegetable Side Sauté Vegetarian Quick & Easy Vinegar Bell Pepper Zucchini Winter Healthy Vegan Yellow Squash Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until beginning to soften, about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper. Transfer to platter and serve.
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