Balsamic-Glazed Root Vegetables

Balsamic-Glazed Root Vegetables

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

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

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.
Makes 6 servings (3/4 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Tip
Cut thicker pieces of carrots and parsnips in half lengthwise to ensure all vegetables are about the same size for even cooking.

Nutrition Information:

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