Glazed Autumn Root Vegetables
Ingredients
- 2 tablespoons butter ⓘ
- 1 tablespoon olive oil ⓘ
- 1 large (1 pound) rutabaga, peeled, cut into 1 inch cubes ⓘ
- 1 pound turnips, peeled, cut into 1 inch cubes ⓘ
- 1 pound carrots, peeled, cut into 1 inch cubes ⓘ
- 4 large shallots, peeled and halved ⓘ
- Kosher salt ⓘ
- Freshly ground black pepper ⓘ
- 1 cup Chicken Stock (page 28)
- 2 tablespoons honey ⓘ
- 2 tablespoons apple cider vinegar ⓘ
Instructions
- Melt the butter with the olive oil in a large skillet over high heat.
- Add the rutabaga, turnips, carrots, and shallots, season with salt and pepper, and saute until they are browned on all sides, about 8 minutes total.
- Add the stock to the skillet and cover, reduce the heat to low, and then simmer the vegetables until they are tender, stirring occasionally, about 10 minutes.
- Uncover the skillet, increase the heat to high, and bring the liquid to a boil.
- Stir in the honey, vinegar, sage, and parsley, and cook until the sauce is reduced to a glaze, stirring often, 3 to 4 minutes.
- Taste for seasonings, and add more salt and pepper, as desired.
Nutrition & Diet Analysis (per serving)
912
kcal
46% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).