Balsamic glazed root vegetables

Balsamic glazed root vegetables


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About this recipe: An excellent way to cook root vegetables. Turnips, carrots, parnsips and sweet potatoes are cooked with caster sugar and balsamic vinegar. The flavours from this dish are fabulous. Serve as a side dish.

Fight the Fat Foodie

Serves: 6 

  • 5 small turnips, peeled and cut into 2.5cm dice
  • 5 carrots, peeled and cut into 2.5cm dice
  • 2 parsnips, peeled and cut into 2.5cm dice
  • 2 sweet potatoes, peeled and cut into 2.5cm dice
  • 2 teaspoons caster sugar
  • 4 tablespoons balsamic vinegar
  • salt and ground black pepper to taste

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Spread the turnips, carrots, parsnips and sweet potatoes in a single layer into the bottom of a large frying pan.
  2. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar.
  3. Place the frying pan over medium-high heat; bring the liquid to the boil.
  4. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.

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