Traditional recipes

Glazed Root Vegetables

Glazed Root Vegetables

Ingredients

  • 1 teaspoon coarse kosher salt plus additional for sprinkling
  • 2 medium rutabagas, peeled, cut into 1/2-inch pieces
  • 2 medium turnips, peeled, cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh Italian parsley

Recipe Preparation

  • Bring 1 1/4 cups water, honey, butter, and 1 teaspoon coarse salt to boil in medium saucepan over high heat. Add rutabagas and return water to boil. Cook for 2 minutes; add turnips. Boil until water is reduced to glaze and vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper. Toss with parsley.

Recipe by Maria Helm Sinskey,Photos by Gail Albert Halaban

Nutritional Content

One serving contains the following: Calories (kcal) 178.6 %Calories from Fat 30.3 Fat (g) 6.0 Saturated Fat (g) 3.6 Cholesterol (mg) 15.0 Carbohydrates (g) 30.4 Dietary Fiber (g) 6.7 Total Sugars (g) 22.7t Net Carbs (g) 23.7t Protein (g) 3.3tReviews Section

INGREDIENTS

2 tablespoons butter or olive oil
1 pound radishes, trimmed, or daikon, turnips, or rutabaga, peeled and cut into chunks
½ cup stock, white wine, or water, plus more as needed
Salt and pepper
Fresh lemon juice (optional)
Chopped fresh parsley for garnish

INSTRUCTIONS

1. Combine the butter or oil, radishes, and stock in a large saucepan, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the liquid bubbles gently. Cook until the radishes are tender, 15 to 20 minutes, checking once or twice and adding liquid as needed.

2. Uncover and raise the heat so the liquid bubbles aggressively. Cook off almost all the liquid so that the vegetable becomes glazed in the combination of butter or oil and pan juices. Taste and adjust the seasoning, and add a little lemon juice if you like. Garnish with parsley and serve.

Braised and Glazed Radishes or Other Root Vegetable with Miso: Try this with daikon: In Step 1, add 1 tablespoon soy sauce. In Step 2, as the radishes become glazed, whisk together 2 tablespoons each any miso (white is mildest) and stock or water. Turn the heat under the radishes to a minimum, add the miso mixture, stir, and heat very gently for a minute or so before serving. Omit the lemon juice and parsley.

Braised and Glazed Carrots: Replace the radishes with 1 pound carrots, cut into 1-inch chunks. Garnish with dill, mint, or chervil.

Braised and Glazed Butternut Squash: Use 1 ½ pounds butternut squash peel and seed it, then cut into chunks. Use good-quality vegetable oil. Cook 1 tablespoon minced garlic in a large skillet for about a minute before adding the squash. Cook the squash until it begins to brown on one side, sprinkle with salt and pepper, and add 1⁄4 cup stock or water. Cover and cook as directed in the main recipe. Garnish with chopped cilantro and serve with lime wedges.

Braised and Glazed Brussels Sprouts: Combine 1 pound trimmed Brussels sprouts, 3 tablespoons butter or olive oil, and 1 ⁄ 2 cup stock in a large skillet. Bring to a boil then adjust the heat so the liquid bubbles gently. Cover and proceed with the recipe. Garnish with lots of pepper.


Ingredients to Make Miso Glazed Roasted Root Vegetables

For the Roasted Root Vegetables

  • Root Vegetables: you can use any root vegetables you have on hand or enjoy! My favourites are carrots, potatoes and beets.
  • Onions: become so sweet after roasting and gives another texture to the mix of roasted root vegetables.
  • Garlic: for more flavour and cause really, who doesn’t love roasted garlic?!

For the Glaze

  • Miso paste: salty + umami
  • Rice vinegar: for sourness
  • Tahini: untraditional, but gives a tad of nuttiness and creamy-ness : sweetness to balance the salt and sourness

How to Make It

Preheat oven to 450°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.

Combine onions, purple sweet potatoes, purple carrots, and 2 tablespoons olive oil in a large bowl toss to coat, and arrange in a single layer on a prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 tablespoons olive oil, and toss to coat arrange in a single layer on the other prepared baking sheet. Sprinkle both baking sheets of vegetables evenly with salt and pepper. Bake purple vegetable mixture at 450°F, without stirring, until tender, about 25 minutes. Bake turnip mixture at 450°F, without stirring, until tender and lightly caramelized, 30 to 35 minutes.

While vegetables bake, combine vinegar and syrup in a small saucepan over medium-high. Bring to a boil, without stirring, and cook until mixture is thickened, 6 to 8 minutes. (You should have about 1/2 cup of liquid.) Remove from heat, and cool to room temperature sauce will thicken to syrupy consistency upon cooling.

Arrange roasted vegetables on a platter, and drizzle with balsamic syrup. Sprinkle with fresh thyme, and serve immediately.


Recipe Summary

  • 3 cups (1/2-inch) cubed peeled rutabaga (about 1/2 pound)
  • 1 ⅓ cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
  • 1 ¼ cups pearl onions, peeled (about 1/2 pound)
  • 1 cup (1/2-inch-thick) slices carrot (about 1/2 pound)
  • 1 ½ cups trimmed halved Brussels sprouts (about 1/2 pound)
  • Cooking spray
  • 1 tablespoon butter
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • ½ cup dry Marsala wine

Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot cook 4 minutes. Add Brussels sprouts, and cook 1 minute. Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray. Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts. Pour wine over vegetables cover pan with foil. Bake vegetables at 450° for 30 minutes. Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.


Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.

Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.


Oven-Roasted Mixed Vegetables With a Maple Glaze

Looking for the perfect oven-roasted mixed vegetables recipe for Thanksgiving, or just for a healthy family dinner side dish? Try this one. It features winter vegetables in a lightly sweetened glaze made from maple syrup and butter or vegan margarine.

Heat up your oven and toss together a mix of sweet potatoes, cauliflowers, and Brussels sprouts into a healthy and simple vegetable side dish to accompany any meal. It's also the perfect light side dish for your Thanksgiving or Christmas meal. Kids don't like Brussels sprouts? Swap them out for carrots or just add more sweet potatoes and cauliflower. This is an extremely versatile dish that works well with just about any root vegetable. Any kind of potato or turnip would work well and you can even make this dish with daikon (Japanese radish).

This vegetable side dish is completely vegetarian, and you can use vegan margarine instead of butter to make these oven-roasted vegetables vegan and a bit lighter, lower in fat, and cholesterol-free. And with nothing more than vegetables, butter, maple syrup and a bit of salt and pepper, this side dish is suitable for those on a gluten-free diet.


Recipes

Preheat oven to 375°F. Cut all vegetables into roughly equal sized pieces, about 3” x 1”. Place all vegetables in a large bowl. In a medium bowl, whisk together the remaining ingredients. Pour over the vegetables, toss to coat. Divide vegetables evenly between 2-3 large baking sheets and spread in a single layer. Do not crowd or the vegetables will steam rather than roast. Roast for about one hour, tossing with a spatula 2-3 times during cooking time. Vegetables are done with tender, glazed and golden brown.

  • 1 lb carrots, peeled
  • 1 lb parsnips, peeled
  • 1/2 lb turnips
  • 2 large russet potatoes, peeled
  • 2 large sweet potatoes, peeled
  • 1/3 cup olive oil
  • 2 tsp curry powder
  • 1 tsp hot paprika
  • 1/4 cup maple syrup
  • 3 TB Dijon mustard
  • 1 tsp kosher salt
  • 1 tsp dried thyme
  • 1 tsp freshly ground black pepper

We love this take on roasted root veggies because the sweetness of the vegetables shines through with the addition of a little zip and zing from the glaze!

Preheat oven to 375°F. Cut all vegetables into roughly equal sized pieces, about 3” x 1”. Place all vegetables in a large bowl. In a medium bowl, whisk together the remaining ingredients. Pour over the vegetables, toss to coat. Divide vegetables evenly between 2-3 large baking sheets and spread in a single layer. Do not crowd or the vegetables will steam rather than roast. Roast for about one hour, tossing with a spatula 2-3 times during cooking time. Vegetables are done with tender, glazed and golden brown.


Watch the video: Pressure Cooking Vegetables Glazed Root Vegetables (December 2021).