Balsamic Glazed Vegetables

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tried it with cauliflower and did not like it at all. I won't be using this recipe again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not for us, could not taste the veggies.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used carrots with a white balsamic vinegar. Added fresh mint and lemon zest during the reduction phase. Drizzled with a very light touch of honey before serving. Healthy, fresh, and tasted great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe with Brussels sprouts, and it was awful. The sprouts were soggy and way too vinegary and sweet. Ruined a perfectly good batch of sprouts.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe worked great when I tried it - and I'll make Balsamic Glazed Vegetables again.
The water boiled away just fine and the vinegar was not too much - I added honey at the end to the glaze. That to me gave it the bit of extra deliciousness.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the first recipe of Rachel's (I've made that was completely gross. First of all, the glaze never became a glaze. It all evaporated, leaving me with a vinegary slop.I added a touch of maple syrup to cut the strong vinegar flavor, and parmasan reggiano to give it some depth. I read the other reviews before making this, so I'm pretty sure it has to do with the balsamic I used .(Trader Joes. I may try this again with an aged balsamic, I used Broccoli, cauliflower and baby carrots. The Broccoli and cauliflower came out dry and chewey. Even with a higher quality balsamic, I do not recommend using broccoli and cauliflower. Carrots and maybe brussel sprouts will hold up better.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

All I had in the fridge was carrots, so that was the only vegetable I used...but they were YUMMY!!! Can't wait to try it with brussel sprouts and cauliflower :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've used this recipe for years since seeing it on the show. I have reduced the portions by half and this seems to do just fine with the appropriate amount of vegetables for 2 people. My favorite is on brussel sprouts, but just about anything works well with a good balsamic vinegar!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just wanted to comment that really aged vinegar is much sweeter than newer stuff, the type of balsamic you use might make a huge difference in this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

tooo much vinegar taste and I love vinegar! if the sauce was balsalmic and a few other liquid flavorings it would probably be great.