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Braised Winter Vegetables

 Braised Winter Vegetables
Try these flavorful root vegetables simmered in a seasoned broth from our Test Kitchen. The good-for-you blend makes a comforting side dish with hearty entrees and roasts.
8 ServingsPrep: 25 min. Cook: 35 min.


  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 4-1/2 teaspoons canola oil
  • 1 medium sweet potato, peeled and cut into 1-1/2-inch cubes
  • 1 medium potato, peeled and cut into 1-1/2-inch cubes
  • 1 small rutabaga, peeled and cut into 1-1/2-inch cubes
  • 2 medium carrots, cut into 1-inch pieces
  • 1 medium parsnip, peeled and cut into 1-1/2-inch pieces
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1/2 cup reduced-sodium chicken broth or vegetable broth


  • In a large heavy saucepan or Dutch oven coated with cooking spray,
  • saute onion and garlic in oil until tender. Stir in the vegetables
  • and seasonings. Add broth. Bring to a boil. Reduce heat; cover and
  • simmer for 20-25 minutes or until vegetables are tender.
  • Uncover and increase heat to medium-high; cook until most of the
  • liquid has evaporated. Discard bay leaf before serving. Yield: 8
  • servings.

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Braised Winter Vegetables (continued)

Nutritional Facts: 1 cup equals 92 calories, 3 g fat (trace saturated fat), 0 cholesterol, 349 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.