Photo: Balsamic Glazed Vegetables Recipe
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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By marnyh
on January 26, 2012
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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.
By kora.pearl
on December 28, 2010
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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.
By sant_ambrogio_1...
Santa Monica, CA
on August 13, 2010
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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.
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