Balsamic-Glazed Root Vegetables Recipe
Balsamic glaze provides a wonderful addition to this baked side dish that features parsnips, carrots and onion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Oven
- Baking sheet
- Mixing bowl
- Measuring spoon
- Whisk
- Spatula
Ingredients
- 1 lb parsnips, peeled, cut into 2-inch pieces (3 cups)
- 1 lb carrots, cut into 2-inch pieces (3 cups)
- 1/2 large red onion, thinly sliced, slices cut in half (2 cups)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2/3 cup balsamic vinegar
- 3 tablespoons honey
- 1 teaspoon Dijon mustard
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