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Balsamic-Glazed Root Vegetables

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By Betty Crocker Kitchens
Updated Dec 21, 2011
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Balsamic glaze provides a wonderful addition to this baked side dish that features parsnips, carrots and onion.

Balsamic-Glazed Root Vegetables

  • Prep Time 20 min
  • Total 60 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 lb parsnips, peeled, cut into 2-inch pieces (3 cups)
  • 1 lb carrots, cut into 2-inch pieces (3 cups)
  • 1/2 large red onion, thinly sliced, slices cut in half (2 cups)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2/3 cup balsamic vinegar
  • 3 tablespoons honey
  • 1 teaspoon Dijon mustard

Instructions

  • Step 
    1
    Heat oven to 425°F. In large bowl, toss parsnips, carrots, onion, oil, salt and pepper. Arrange vegetables in single layer in ungreased 17x12-inch half-sheet pan.
  • Step 
    2
    Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned.
  • Step 
    3
    In 1-quart saucepan, heat vinegar, honey and mustard to boiling; cook 6 to 8 minutes, stirring occasionally, until glaze is reduced to 1/3 cup. Remove from heat; drizzle glaze over vegetables.

Nutrition

217 Calories
7g Total Fat
2g Protein
36g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
217
Total Fat
7g
0%
Saturated Fat
1g
0%
Sodium
285mg
0%
Total Carbohydrate
36g
0%
Dietary Fiber
6g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 4 Vegetable; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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