Glazed root vegetables
Nutrition Facts
Serving Size 1/2 cup
Calories 57
| Amount Per Serving | ||
| Monounsaturated fat | 0.8 g | |
|---|---|---|
| Saturated fat | Trace | |
| Total fat | 1 g | |
| Sodium | 24 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 1 g | |
| Protein | 2 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Any type of root vegetable works well in this side dish. For variety, try sweet potatoes, parsnips or rutabagas.
Ingredients
(Serves 4)- 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
Directions
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.
Last Updated: April 19th, 2016