Root Vegetables With Lemon Dill Glaze Recipes

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GLAZED VEGETABLE MEDLEY



Glazed Vegetable Medley image

Our home economists came up with this recipe to showcase late summer and early fall produce. The slightly sweet glaze coats every delicious piece.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 118 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 184mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

SLOW ROASTED ROOT VEGETABLES WITH LEMON MUSTARD GLAZE



Slow Roasted Root Vegetables With Lemon Mustard Glaze image

Serve as main or side dish. Use a clay pot for the best taste and use low temp and roast as long as possible to bring out the flavor. Serve over rice or noodles for main meal [4 servings] or serve alone [8 servings] for side.

Provided by That is Dr House to

Categories     Potato

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 14

8 cups vegetables, see note
2 tablespoons olive oil, see note
1 teaspoon salt
1 teaspoon rosemary, crushed
1/2 teaspoon cracked black pepper
2 -3 tablespoons balsamic vinegar
1/2 cup dry mustard
1/2 cup white wine vinegar
1/2 cup cider vinegar
1/3 cup honey or 1/3 cup agave syrup
1 teaspoon sea salt
6 large egg yolks
1 tablespoon grated lemon zest
1 tablespoon lemon juice

Steps:

  • Vegetables use in any desired amounts: carrots, onions, celery, garlic, turnips, white potatoes, sweet potatoes, beets, fennel and parsnips. quarter the onions so they stay together. garlic should be peeled whole cloves.
  • Not using clay pot:.
  • Preheat oven to 300°F lightly spray a deep lasgne or roasting pan then place vegetables in pan and drizzle with oil and toss to coat.
  • Cover pot and bake 3 hours or until vegetables are tender. Cover roasting pan with foil if using. Raise oven temp to 350F and sprinkle with balsamic vinegar. Roast for 20 minutes.
  • Toss with 2 to 3 tbsp sunshine lemon mustard and place under broiler for several minutes. Check for vegetables to brown slightly and become crisp at edges. WATCH CAREFULLY ON THIS STEP.
  • For Clay pot:.
  • Preheat oven to 450°F Soak clay pot for at least 15 minutes. Vegetables should be in 2 inch chunks.
  • If using clay pot omit oil and leave vegetables damp. Then sprinkle with the salt, rosemary and pepper. toss to coat.
  • Cook for 45 minutes or until vegetables are tender. You can lower the heat and increase the time also. Do not raise temperature Remove from clay pot and place in other container for broiling step.
  • Lemon mustard:.
  • In med bowl combine mustard, vinegar, honey and salt. Let sit for 2 hours.
  • Whisk in yolks, zest and juice. Place in double boiler and cook over simmering water, stir constantly until mustard thickens.
  • Transfer to glass container. Let cool cap and refrigerate. IT IS NOT SUITED FOR HOT WATER BATH CANNING. Use within 6 weeks.

Nutrition Facts : Calories 341.5, Fat 20, SaturatedFat 3.7, Cholesterol 314.7, Sodium 1179.2, Carbohydrate 33, Fiber 3.6, Sugar 25.1, Protein 9.8

LEMON-DILL STEAMED VEGETABLES



Lemon-Dill Steamed Vegetables image

For a pretty side dish, try this lovely combination of fresh vegetables from Page Alexander of Baldwin City, Kansas. Tossed with a buttery sauce seasoned with lemon and dill, the delicious and nutritious blend cooks in minutes on the stove.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

3/4 pound fresh baby carrots
4 medium new potatoes, quartered
6 fresh brussels sprouts, halved
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dill weed
1/8 teaspoon pepper

Steps:

  • Place the vegetables in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until crisp-tender., In a large serving bowl, combine the butter, lemon juice, salt, dill and pepper. Add the vegetables and toss to coat. Serve immediately.

Nutrition Facts : Calories 158 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 278mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

STEAMED ROOT VEGETABLES WITH DILL BUTTER



Steamed Root Vegetables With Dill Butter image

A great recipe I like to use in winter when I receive my monthly shares from the local organic farm. There are usually a lot of roots included. OK the brussel sprouts don't count as roots, but the rest are. If I just have large potatoes, I cut in eights instead of quarters. If I just have regular large onions, I cut them in eighths, but the chunks do tend to separate with cooking. Times will vary slightly for different types of vegetable. During preparation, I just scrub off the skins of the carrots with a vegetable brush rather than peel them, which saves time and is less messy I think. I give the time for if you steam them one after another, but of course you can cut down on cooking time continually by steaming different types simultaneously in separate saucepans (or steam some together if you have a large enough pan). I omit the salt, but you don't have to. This goes great with roast beef.

Provided by echo echo

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs small red potatoes or 2 lbs yukon gold potatoes, unpeeled but scrubbed and quartered
1 lb Brussels sprout, trimmed and halved
1/2 lb carrot, peeled and cut into 1-inch lengths
1/2 lb parsnip, peeled and cut into 1-inch lengths
1/2 lb small boiling onions, peeled (not the tiny marble-sized ones)
1/2 cup butter, melted
1 1/2 tablespoons prepared horseradish
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons dried dill
salt
pepper

Steps:

  • Separately steam each of the types of vegetable over boiling water, approximately 10 min for each, until just tender. (I just boil the onions.).
  • Combine butter, vinegar and dillweed plus salt and pepper to taste in a saucepan over medium low heat and heat through, stirring to combine, about 1 minute.
  • Toss vegetables with dill butter and serve hot.

Nutrition Facts : Calories 341.7, Fat 16.1, SaturatedFat 9.9, Cholesterol 40.7, Sodium 203.9, Carbohydrate 46.4, Fiber 9, Sugar 8, Protein 6.5

GLAZED ROOT VEGETABLES



Glazed Root Vegetables image

When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.

Provided by Scott Koeneman

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 6

Number Of Ingredients 7

5 small turnips, peeled and cut into 1-inch dice
5 carrots, peeled and cut into 1-inch dice
2 parsnips, peeled and cut into 1-inch dice
2 sweet potatoes, peeled and cut into 1-inch dice
2 teaspoons white sugar
¼ cup balsamic vinegar
salt and ground black pepper to taste

Steps:

  • Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g

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