Balsamic glazed root vegetables

    40 min

    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.

    9 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    We LOVE this recipe. I don't even like turnips or parsnips but my husband does. So we decided to try it and the only thing we did different is used honey instead of sugar. Came out perfect and very tasty too! Yummy!  -  22 Jan 2011  (Review from Allrecipes US | Canada)


    The liquid never really turned into a glaze. I took liberties with the veggies that I used... could it really be because I didn't use potatoes it didn't thicken due to the lack of starch? I don't know, but it wasn't a success.  -  02 Oct 2010  (Review from Allrecipes US | Canada)


    yummy, I added a sprinkle of cinnamon and nutmeg and used acorn squash instead of carrots.  -  06 Oct 2010  (Review from Allrecipes US | Canada)