Heart Healthy Recipes - Glazed Root Vegetables

Article Index
Heart Healthy Recipes
• Spinach Berry Salad
• White Bean Dip
• Corn tomales with avocado-tomatillo salsa
• Rice & Beans Salad
• Broccoli Cheddar Bake
• Crispy Potato Skins
• Vegetable Slaw
• Honey Glazed Sweet Potatoes
• Sauteed Fresh Corn
• Glazed Root Vegetables
• Grilled Lemon Chicken
• Poached Salmon
• Baked Penne Florentine
• Light Colorado Quiche
• Beef Fajitas
• Chicken & Asparagun Tossed with Penne
• Curried Pork Tenderloin in Apple Cider
• Zucchini Lasagna
• Chicken Marsala
• Caribbean Casserole
• Pumpkin Pie
• Irish Brown Bread
• Carrot and Spick Quickbread
• Orange Dream
• Three-Grain Raspberry Muffins
• Apple Berry Cobbler
• Mini Cherry Pies
All Pages

Glazed root vegetables

By Mayo Clinic staff  |  Serves 4

Dietitian's tip: Any type of root vegetable works well in this side dish. For variety try sweet potatoes, parsnips or rutabagas.

1 ½ cups water
½ cup pearl onions, cut into 1-inch pieces
½ cup baby carrots, cut into 1-inch pieces
½ cup small turnips, cut into 1-inch pieces
½ cup new potatoes, cut into 1-inch pieces
2 teaspoons sugar
1 teaspoon olive oil


  • In a saucepan, add the water, onions, carrots, turnips and potatoes. Simmer uncovered over medium heat until vegetables are tender and the water is almost absorbed, about 15 minutes. Sprinkle with sugar and olive oil. Turn up the heat and continue to cook, shaking the pan until the vegetables are glazed and slightly golden. Transfer to a serving dish and serve immediately.

Nutritional Analysis:
(per serving)
Serving size: ½ cup
Calories: 100 Cholesterol: 0 mg
Protein: 2 g Sodium: 50 mg
Carbohydrate: 20 g Fiber: 1 g
Total fat: 1 g Potassium: 357 mg
Saturated fat: trace Calcium: 31 mg
Monounsaturated fat: 0.5 g
½ cup = 1 carbohydrate serving