Glazed Root Vegetables

Name: Glazed Root Vegetables
Cook time: 20 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 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; alt and ground black pepper to taste'

When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.

INGRIDIENT

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

DIRECTION

Step: 1

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 FACT

Per Serving: 116 calories; protein 2.2g; carbohydrates 27.2g; fat 0.3g; sodium 208.3mg.

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Some of less eating process eat salad for dinner instead of a traditional meat and potatoes healthy . But if you’re not careful , your salad could contain more fat and calories than the food you’re trying to move . Use this guide to create a evening salad that keep your diet on track.

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