Glazed Vegetables Recipes

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GLAZED ROOT VEGETABLES



Glazed Root Vegetables image

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

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
¼ cup balsamic vinegar
salt and ground black pepper to taste

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



Glazed Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4

Number Of Ingredients 0

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.

SPRINGTIME GLAZED VEGGIES



Springtime Glazed Veggies image

Embrace the warmer weather with our Springtime Glazed Veggies recipe. These Springtime Glazed Veggies add just enough crunch and freshness for the perfect brunch or dinner side. Plus, thanks to a base of fresh sugar snap peas, carrots and radishes, it's a Healthy Living recipe, too!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 7

1/2 lb. baby carrots, cut lengthwise in half
1/2 lb. sugar snap peas, trimmed
2 Tbsp. brown sugar
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. butter
6 radishes, cut lengthwise in half, then sliced crosswise
2 Tbsp. chopped fresh parsley

Steps:

  • Cook carrots in large pan of boiling water 5 to 7 min. or until crisp-tender, adding peas for the last 2 min.
  • Meanwhile, cook sugar, dressing and butter in small saucepan on low heat 3 to 5 min. or until dressing mixture is well blended and thickened, stirring occasionally.
  • Drain cooked vegetables; return to pan. Add dressing mixture; cook and stir 1 min. or until vegetables are evenly coated with dressing mixture. Stir in radishes and parsley.

Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

GLAZED ROOT VEGETABLES



Glazed Root Vegetables image

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

6 carrots, peeled and julienned
6 parsnips, peeled and julienned
1 small rutabaga, peeled and julienned
1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces
1 fresh bay leaf
Coarse salt
1 to 2 tablespoons coarsely chopped fresh chives, for garnish

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.

GLAZED VEGETABLE MEDLEY



Glazed Vegetable Medley image

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

2 medium parsnips, peeled and cut into 1/2-inch pieces
3 medium carrots, cut into 1/4-inch pieces
1 small onion, halved and sliced
1 garlic clove, minced
1 tablespoon olive oil
1 medium zucchini, halved and cut into 1/4-inch slices
1 medium sweet red pepper, thinly sliced and halved
1 tablespoon butter
1 tablespoon brown sugar
1/2 teaspoon cornstarch
3 tablespoons water
1/2 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed

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

GLAZED VEGETABLES



Glazed Vegetables image

Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.

Provided by Chris Morocco

Categories     Bon Appétit     Vegetarian     Wheat/Gluten-Free     Beet     Carrot     Parsnip     Fennel     Turnip     Honey

Yield Serves 4

Number Of Ingredients 4

1 pound vegetables (such as quartered, peeled small beets; halved, peeled medium carrots or parsnips; or 2 small fennel bulbs, cut into 8 wedges)
2 tablespoons unsalted butter
2 teaspoons honey
Kosher salt

Steps:

  • Combine vegetables, butter, honey, a generous pinch of salt, and 1 cup water in a large sauté pan or saucepan over medium-high. Cover, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done, until vegetables are nearly crisp-tender (they should still be firm in the center), 12-15 minutes. Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes. Add 1 Tbsp. water and toss vegetables to deglaze pan and coat; season with salt.

SLOW-COOKER GLAZED ROOT VEGETABLES



Slow-Cooker Glazed Root Vegetables image

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

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

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

GLAZED WINTER VEGETABLES



Glazed Winter Vegetables image

A buttery sweet sauce seasoned with cinnamon coats the russets, sweet potatoes, squash and carrots in this delicious side dish. It goes well with beef, pork, poultry, sausage--just about anything. -Pam Holloway Marion, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 24 servings (3/4 cup each).

Number Of Ingredients 11

4 large sweet potatoes, peeled, halved lengthwise and cut into 1/2-inch slices
2 medium acorn squash, peeled, seeded and cubed
2 large russet potatoes, peeled, halved lengthwise and cut into 1/2-inch slices
1 pound baby carrots
1 cup packed brown sugar
1/2 cup water
1/2 cup butter, melted
1/2 cup molasses
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon salt

Steps:

  • Divide vegetables among four greased 13-in. x 9-in. baking pans. In a bowl, combine the brown sugar, water, butter, molasses, cinnamon, vanilla and salt. Drizzle over vegetables; toss to coat., Cover and bake at 425° for 30 minutes. Stir vegetables. Bake, uncovered, for 15-20 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 2g protein.

MAPLE-MUSTARD GLAZED VEGETABLES



Maple-Mustard Glazed Vegetables image

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

2 pounds potatoes, cut into 1-inch pieces
½ pound fresh green beans, trimmed
1 yellow onion, thickly sliced
¼ cup maple syrup
3 tablespoons soy sauce
3 tablespoons Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced

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

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