Balsamic Glazed Vegetables

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Picture of Balsamic Glazed Vegetables Recipe Photo: Balsamic Glazed Vegetables Recipe
Rated 3 stars out of 5
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  • Read 52 Reviews
Total Time:
15 min
Prep
5 min
Cook
10 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

  • 1 1/2 to 2 pounds of your choice of the following, or any combination of: "baby" packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini)
  • 1/2 cup water
  • 1/2 cup balsamic vinegar
  • 1 tablespoon butter
  • Salt and freshly ground black pepper
  • Chopped parsley leaves, for garnish

Directions

Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.

For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

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Newest Ratings and Reviews

Read all 52 reviews

  • on April 20, 2013

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

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  • on February 14, 2013

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    Not for us, could not taste the veggies.

    people found this review Helpful.
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  • on February 26, 2012

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    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.

    people found this review Helpful.
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