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Balsamic Or Honey Glazed Vegetables

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Ingredients
  Vegetables 2 Pound (Use A Combination Of "Baby" Packaged Fresh Carrots, Brussel Sprouts, Broccoli, Cauliflower, Zucchini, Yellow Squash)
  Water 1⁄2 Cup (8 tbs)
  Balsamic vinegar 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper 1
Directions

MAKING
1) Heat a pan with water and vinegar.
2) Add the vegetables to the pan.
3) Let it come to a boil and cover.
4) Lower heat to medium and cook 10 minutes.
5) Take away the lid and increase heat, to allow water and vinegar to reduce and glaze the veggies, for about 5 to 7 minutes.
6) Add butter to coat veggies lightly, when glazed to a sweet, rich brown color,.
7) Add salt and pepper and season.

SERVING
10) Serve hot.

TIPS
FOR HONEY GLAZED VEGETABLES:
For an optional glaze for carrots and/or sugar snap peas, substitute 1/2 cup balsamic vinegar with 1/4 cup melted butter and 1/4 cup honey.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Glazed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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