Glazed Winter Vegetables
Brighten up chilly evenings with this irresistible recipe for Glazed Winter Vegetables, a celebration of seasonal produce bathed in a rich, honey-balsamic glaze. Featuring a colorful medley of sweet carrots, earthy parsnips, caramelized Brussels sprouts, and tender red onions, this dish is roasted to golden perfection for a delightful balance of flavors and textures. The buttery glaze, infused with the warmth of honey and the tang of balsamic vinegar, adds a glossy finish and irresistible sweetness that complements the natural flavors of the vegetables. Quick to prepare and perfect for weeknight dinners or festive gatherings, this side dish is crowned with a sprinkle of fresh parsley for a vibrant touch. With just 15 minutes of prep time and packed with nourishing ingredients, Glazed Winter Vegetables is a must-try recipe for comfort food lovers seeking easy, flavorful, and visually stunning dishes.
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Recipe Information
Ingredients
- 4 medium carrots
- 3 medium parsnips
- 300 grams Brussels sprouts
- 1 large red onion
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F).
Peel the carrots and parsnips, then cut them into sticks approximately 2 inches long and 1/2 inch thick.
Trim the ends of the Brussels sprouts and cut them in half.
Peel and slice the red onion into thin wedges.
Place the prepared vegetables on a large baking sheet.
Drizzle the olive oil over the vegetables and sprinkle with salt and black pepper. Toss everything until the vegetables are evenly coated.
Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through to ensure even cooking.
While the vegetables are roasting, prepare the glaze. In a small saucepan, melt the butter over medium heat.
Add the honey and balsamic vinegar to the saucepan, stirring until the mixture is smooth and fully combined. Let it simmer for 1-2 minutes, then remove it from heat.
After 20 minutes of roasting, remove the vegetables from the oven and pour the warm glaze over them. Toss to coat evenly.
Return the glazed vegetables to the oven and roast for an additional 10 minutes, or until they are tender and caramelized.
Transfer the glazed winter vegetables to a serving dish and sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 78.4 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 356 mg | 27% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2388 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
