Glazed root vegetables
Medically reviewed on April 19, 2018Serves 4
Any type of root vegetable works well in this side dish. For variety try sweet potatoes, parsnips or rutabagas.
- 1 1/2 cups water
- 1/2 cup onions, cut into 1-inch pieces (or pearl onions)
- 1/2 cup carrots, cut into 1-inch pieces (or baby carrots)
- 1/2 cup turnips, cut into 1-inch pieces
- 1/2 cup new potatoes, cut into 1-inch pieces
- 2 teaspoons sugar
- 1 teaspoon olive oil
In a saucepan, add the water, onions, carrots, turnips and potatoes. Simmer uncovered over medium heat until vegetables are tender, about 15 minutes. Drain and sprinkle with sugar and olive oil. Turn up the heat and continue to cook, shaking the pan until the vegetables are glazed and slightly golden. Transfer to a serving dish and serve immediately.
Nutritional Analysis (per serving)
|Serving Size||1/2 cup|
|Monounsaturated Fat||0.8 g|
|Total Fat||1 g|