Best 3 Sweet Sauce For Vegetables Recipes

Craving a delightful harmony of flavors to complement your favorite vegetables? Look no further! Our culinary journey takes you through an array of tantalizing sweet sauces, each carefully crafted to elevate your vegetables to a symphony of taste. From the classic Sweet and Sour Sauce, a harmonious blend of tangy and sweet, to the luscious Honey Mustard Sauce, where tangy mustard and sweet honey gracefully waltz together, your taste buds are in for a thrilling adventure.

For those seeking a touch of Asian flair, the Sweet Soy Sauce, with its umami-rich soy and subtle sweetness, will transport you to the bustling streets of Asian cuisine. And if you're looking for a delightful glaze, the Sweet Teriyaki Sauce, boasting a medley of soy, ginger, and honey, will leave you craving more.

But the culinary adventure doesn't end there. Our collection also features the elegant Orange Sauce, where zesty oranges mingle with a hint of tang, and the Maple Balsamic Glaze, where the sweetness of maple syrup and the tanginess of balsamic vinegar create a symphony of flavors.

No matter your preference, our diverse selection of sweet sauces will transform your vegetables into culinary masterpieces. So, embark on this delectable journey and discover the perfect sauce to tantalize your taste buds and elevate your vegetables to a new level of flavor.

Let's cook with our recipes!

THE BEST VEGETABLE STIR FRY RECIPE

The BEST Vegetable Stir Fry Recipe image

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

Provided by Valentina Ablaev

Categories Easy

Time 25m

Number Of Ingredients 14

Ingredients

1 large carrot (sliced)
2 cups medium broccoli florets
8 oz can baby corn spears (drained)
8 oz mushrooms (white or brown) (sliced or quartered)
1 whole pepper (red, yellow or orange) (seeded and sliced)
2 Tbsp cooking oil ((extra light olive oil or canola))
2 Tbsp unsalted butter
3 garlic cloves (peeled and minced)
2 tsp ginger (minced)
1/4 cup chicken broth ((or vegetable broth for vegetarian))
½ tsp cornstarch
3 Tbsp low sodium soy sauce ((use Tamari for gluten free))
2 Tbsp honey
¼ tsp hot sauce (optional (Frank's or Sriracha work great))

Steps:

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

GRILLED SUMMER VEGETABLES WITH SAVORY AND SWEET SAUCE

Grilled Summer Vegetables with Savory and Sweet Sauce image

When grilling vegetables over an open hardwood fire, the key is to watch for the moment when the juices of the vegetables start to render away. At that point you know you're about 1 minute away from perfectly charred vegetables. Chopped into bites, the grilled carrots, zucchini and yellow squash become little sponges that absorb all the delicious sweet and savory sauce.

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup fish sauce
1/2 cup honey
3 cloves garlic, chopped
3 fresh Thai bird chiles, chopped
Juice of 2 limes
Kosher salt
2 carrots, halved lengthwise
2 medium yellow squash, halved lengthwise
2 medium zucchini, halved lengthwise
Canola oil, for brushing
Kosher salt and freshly ground black pepper

Steps:

For the savory and sweet sauce: Whisk together the fish sauce, honey, garlic, Thai bird chiles, lime juice and 1 teaspoon salt in a small bowl. Set aside.
For the vegetables: Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
Lay the carrots, yellow squash and zucchini on a rimmed baking sheet. Brush with the oil and season with salt and pepper. Place the vegetables, cut-side down, on the grill grate over indirect heat. Grill the vegetables until tender and lightly charred, 5 to 6 minutes. Flip and grill until lightly charred, 2 to 3 minutes more. Transfer to a cutting board and cut into smaller pieces. Toss the vegetables with the sauce in a large bowl.

SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA

Sweet-and-Spicy Grilled Vegetables With Burrata image

A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don't have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don't crowd them so they cook evenly.

Provided by Melissa Clark

Categories vegetables, main course, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/4 cup chopped raisins, preferably golden, or dried apricots
2/3 cup white wine vinegar or cider vinegar (or a combination)
2 tablespoons honey, plus more to taste
1 tablespoon fish sauce or colatura (optional)
1/4 teaspoon red-pepper flakes
Pinch of fine sea salt
Extra-virgin olive oil
2 to 3 bell peppers, quartered, stems and seeds removed
1 to 2 zucchini or summer squash, sliced diagonally 1/2-inch thick
1 small eggplant, sliced diagonally 1/2-inch thick
2 to 4 ears yellow corn, shucked
8 ounces mushrooms, trimmed and halved or quartered
1 bunch thick asparagus, ends snapped
8 ounces cherry tomatoes, preferably still on the vine
2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta
Flaky sea salt and freshly ground black pepper
Basil or mint leaves, for serving
Crusty bread slices

Steps:

Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

Tips:

Use fresh, seasonal vegetables. This will ensure that your vegetables are at their peak flavor and nutritional value.
Choose a variety of vegetables. This will add color, flavor, and texture to your dish.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. This will prevent the vegetables from cooking evenly and becoming soggy.
Cook the vegetables until they are tender-crisp. This will preserve their flavor and nutrients.
Add the sauce to the vegetables just before serving. This will prevent the sauce from becoming too thick or syrupy.
Garnish the dish with fresh herbs or a sprinkle of nuts or seeds. This will add a pop of color and flavor.

Conclusion:

Sweet sauce for vegetables is a delicious and easy way to add flavor and nutrition to your meals. It is a versatile sauce that can be used on a variety of vegetables, and it can be made with a few simple ingredients. With a little planning, you can easily make a sweet sauce for vegetables that will be a hit with your family and friends.