Best 4 Glazed Winter Vegetables Recipes

GLAZED VEGETABLES

Steps:

• Cook 4 each sliced carrots and celery stalks in salted boiling water, 5 minutes. Add 1 1/2 cups frozen pearl onions; cook 1 more minute, then drain. Cook 2 tablespoons each butter and sugar, and the juice from 1/2 lemon in a skillet until syrupy. Toss in the vegetables and season with salt and pepper.

MAPLE GLAZED WINTER VEGETABLES

Steps:

• Heat oven to 425 degrees. Spread the vegetables and ginger matchsticks on heavy rimmed baking sheets.
• Drizzle with butter and sprinkle with salt and pepper. Toss to coat and place in a single layer. Roast, tossing a couple of times until tender and golden brown, 30 minutes
• In a small bowl, combine maple syrup and grated ginger. Drizzle over vegetables, toss to coat and roast for 5 more minutes. Serve warm

TANGERINE AND CARDAMOM GLAZED ROASTED WINTER VEGETABLES

Steps:

• Preheat oven to 375°F.
• Prepare a 10x13-inch pan with a light coating of cooking spray or simply cover the pan with foil for a no fuss clean up.
• Peel the baby onions by first trimming the tops and bottoms and gently peeling the skin. The more papery the exterior, the easier they will be to peel. Place into the baking pan. (If you are using the medium red onions, just barely trim the root end so that the wedges hold together during the roasting.).
• Peel the squash and cut into one inch cubes. I tend to buy a squash much larger than needed so the neck part (without the seeds) will yield the 1 1/2 pounds of squash cubes needed. The rest of the squash is used in a mash or soup. Place into the baking pan.
• Peel and trim the parsnips and cut into 1 1/2 inch lengths. For the thicker tops, split in half. If the core is thick and woody, you may want to cut part of it out. Place into the baking pan.
• Toss the pan of vegetables with the olive oil and roast for about 20 minutes. The vegetables will have some color and tenderness but not fully done.
• Whilst the vegetables are roasting , take the cardamom pods and place them in a mortar and gently crush so as to break open the pods. Remove the pods leaving the seed and continue to ground breaking the seeds into a coarse powder resembling fresh black pepper. Yield will be about 1/2 teaspoon.
• Combine the cardamom with the other glaze ingredient and mix to dissolve the brown sugar. (I used Splenda brown sugar blend.).
• Pour the glaze over the vegetables and toss. Roast for 5 minutes and add salt to taste, in my case this was about 1/2 teaspoon of sea salt. Mix and roast for an additional 5 minutes. The glaze with have thickened into a medium syrup and created a nice caramelization on the vegetables.
• Place in serving bowl being certain to include any syrup on the bottom of the roasting pan.
• Enjoy!

MARSALA GLAZED WINTER VEGETABLES

Steps:

• Preheat oven to 450°.
• Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot; cook 4 minutes. Add Brussels sprouts, and cook 1 minute.
• Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray. Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts.
• Pour wine over vegetables; cover pan with foil. Bake vegetables at 450° for 30 minutes.
• Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.