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Glazed Vegetable Medley

 Glazed Vegetable Medley
Our home economists came up with this recipe to showcase late summer and early fall produce. The slightly sweet glaze coats every delicious piece.
6 ServingsPrep: 10 min. Cook: 25 min.

Ingredients

  • 2 medium parsnips, peeled and cut into 1/2-inch pieces
  • 3 medium carrots, cut into 1/4-inch pieces
  • 1 small onion, halved and sliced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 medium zucchini, halved and cut into 1/4-inch slices
  • 1 medium sweet red pepper, thinly sliced and halved
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cornstarch
  • 3 tablespoons water
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon dill weed

Directions

  • Place parsnips in a large saucepan; cover with water. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the
  • carrots. Cook 7-9 minutes longer or until vegetables are
  • crisp-tender; drain and keep warm.
  • In a large skillet, saute onion and garlic in oil for 1 minute. Add
  • the zucchini and red pepper; cook and stir for 5 minutes or until
  • crisp-tender. Remove from the skillet and keep warm.
  • In the same skillet, melt butter; stir in the brown sugar and

2 of 2

Glazed Vegetable Medley (continued)

Directions (continued)

  • cornstarch until smooth. Gradually stir in the water, seasoned salt,
  • lemon-pepper and dill. Bring to a boil; cook and stir for 1-2
  • minutes or until slightly thickened. Add the vegetables; stir to
  • coat. Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 118 calories, 4 g fat (2 g saturated fat), 5 mg cholesterol, 184 mg sodium, 19 g carbohydrate, 4 g fiber, 2 g protein.