The main content
Balsamic Glazed Vegetables

Balsamic Glazed Vegetables


  • 1 1/2-2 pounds of your choice of the following, or any combination of, "baby" packaged fresh carrots, brussel sprouts or 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


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