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Glazed Vegetable Medley Recipe

Glazed Vegetable Medley Recipe

Our home economists came up with this recipe to showcase late summer and early fall produce. The slightly sweet glaze coats every delicious piece.
TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD:6 servings


  • 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.

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.

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