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
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
-
Step1Heat 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.
-
Step2Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned.
-
Step3In 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 1/2Tips from the Betty Crocker Kitchens
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