Best 3 Balsamic Glazed Vegetables Recipes

Balsamic glazed vegetables are a delicious and healthy side dish that can be served with a variety of main courses. The balsamic vinegar adds a sweet and tangy flavor to the vegetables, while the glaze helps to caramelize them and create a beautiful golden brown color. This dish is also very easy to make, and it can be prepared in just a few minutes. If you're looking for a quick and easy way to add some flavor to your next meal, balsamic glazed vegetables are the perfect choice.

Let's cook with our recipes!

SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES

Slow-Cooker Balsamic Honey-Glazed Chicken and Vegetables image

Elegant goes easy in this complete slow-cooker meal. Browned chicken thighs, potatoes, carrots and red onions are cooked with balsamic vinegar and honey until tender, luscious and sure to impress.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h15m

Yield 4

Number Of Ingredients 10

Ingredients

4 medium carrots, cut in half lengthwise, then diagonally into 1-inch pieces
3 medium Yukon gold potatoes, each cut into 6 pieces
1 medium red onion, cut into thin wedges
1 teaspoon salt
1/2 teaspoon pepper
4 bone-in skin-on chicken thighs
2 teaspoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
3 fresh thyme sprigs

Steps:

Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 16 g, TransFat 0 g

BALSAMIC GLAZED VEGETABLES

Balsamic Glazed Vegetables image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 to 2 pounds of your choice of the following, or any combination of: "baby" packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini)
1/2 cup water
1/2 cup balsamic vinegar
1 tablespoon butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Steps:

Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

BALSAMIC-GLAZED ROOT VEGETABLES

Balsamic-Glazed Root Vegetables image

Balsamic glaze provides a wonderful addition to this baked side dish that features parsnips, carrots and onion.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 6

Number Of Ingredients 9

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

Steps:

Heat oven to 425°F. In large bowl, toss parsnips, carrots, onion, oil, salt and pepper. Arrange vegetables in single layer in ungreased 17x12-inch half-sheet pan.
Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned.
In 1-quart saucepan, heat vinegar, honey and mustard to boiling; cook 6 to 8 minutes, stirring occasionally, until glaze is reduced to 1/3 cup. Remove from heat; drizzle glaze over vegetables.

Nutrition Facts : Calories 217, Carbohydrate 36 g, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 285 mg

Tips:

Choose firm vegetables: Roasting brings out the natural sweetness of vegetables, so choose firm, colorful varieties that will hold their shape well.
Toss vegetables with oil and seasonings: Before roasting, toss the vegetables with a little olive oil, salt, and pepper. This will help them to brown and caramelize.
Roast vegetables at a high temperature: For best results, roast the vegetables at a high temperature (425 degrees Fahrenheit or higher). This will help them to cook quickly and evenly.
Don't overcrowd the pan: Make sure to leave some space between the vegetables on the baking sheet so that they can roast evenly.
Roast vegetables until they are tender: The roasting time will vary depending on the type of vegetable, but most vegetables will be done in about 20-30 minutes.

Conclusion:

Balsamic glazed vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. Whether you prefer your vegetables roasted, grilled, or sautéed, there is a balsamic glaze recipe that will suit your taste. So next time you are looking for a healthy and flavorful side dish, give balsamic glazed vegetables a try.