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Balsamic-Glazed Root Vegetables

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  • Prep 20 min
  • Total 60 min
  • Servings 6
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Balsamic glaze provides a wonderful addition to this baked side dish that features parsnips, carrots and onion.
By Betty Crocker Kitchens
Updated Dec 21, 2011
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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

Steps

  • 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.
  • 2
    Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cut thicker pieces of carrots and parsnips in half lengthwise to ensure all vegetables are about the same size for even cooking.

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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