Glazed Vegetable Medley Recipe

Glazed Vegetable Medley Recipe
Glazed Vegetable Medley Recipe photo by Taste of Home
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Glazed Vegetable Medley Recipe

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Our home economists came up with this recipe to showcase late summer and early fall produce. The slightly sweet glaze coats every delicious piece.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Glazed Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p122

Nutritional Facts

3/4 cup: 118 calories, 4g fat (2g saturated fat), 5mg cholesterol, 184mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. In the same skillet, melt butter; stir in the brown sugar and 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.
Originally published as Glazed Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p122

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