Balsamic-Glazed Root Vegetables

Balsamic glaze provides a wonderful addition to this baked side dish that features parsnips, carrots and onion.

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

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

  • 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

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