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Glazed root vegetables

April 19, 2016

Recipe

Any type of root vegetable works well in this side dish. For variety, try sweet potatoes, parsnips or rutabagas.

Serves 4

Any type of root vegetable works well in this side dish. For variety try sweet potatoes, parsnips or rutabagas.

In a saucepan, add the water, onions, carrots, turnips and potatoes. Simmer uncovered over medium heat until vegetables are tender, about 15 minutes. Drain and sprinkle with sugar and olive oil. Turn up the heat and continue to cook, shaking the pan until the vegetables are glazed and slightly golden. Transfer to a serving dish and serve immediately.

1 1/2 cups water
1/2 cup onions, cut into 1-inch pieces (or pearl onions)
1/2 cup carrots, cut into 1-inch pieces (or baby carrots)
1/2 cup turnips, cut into 1-inch pieces
1/2 cup new potatoes, cut into 1-inch pieces
2 teaspoons sugar
1 teaspoon olive oil

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 2 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 2 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits Protein and dairy Sweets 2 Vegetables

Nutritional analysis per serving

Calcium 57 Calories 10 g Total carbohydrate 0 mg Cholesterol 1 g Dietary fiber 0.8 g Monounsaturated fat Potassium 2 g Protein Trace Saturated fat 1/2 cup Serving size 24 mg Sodium 1 g Total fat