VEGETABLES WITH SUGAR RECIPES

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GLAZED ROASTED VEGETABLES | BETTER HOMES & GARDENS



Glazed Roasted Vegetables | Better Homes & Gardens image

Oven-roasted carrots, parsnips, beets, and squash sweetened with a sugar glaze lend fabulous flavor to this healthy side dish.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Number Of Ingredients 9

8 medium carrots, bias-sliced 1 inch thick (4 cups)
4 medium parsnips, bias-sliced 1 inch thick (4 cups)
12 baby beets, peeled and halved, or 3 small whole beets, quartered (about 12 ounces)
2 tablespoons snipped parsley
2 teaspoons snipped fresh marjoram, thyme, or rosemary, or 1/2 teaspoon dried marjoram, thyme, or rosemary
¼ teaspoon salt
3 tablespoons olive oil or cooking oil
4 cups peeled, seeded winter squash, cut into 1-1/2 inch pieces (about 2 pounds before trimming)
¼ cup packed brown sugar

Steps:

  • Preheat oven to 375 degrees F. In a large saucepan cook carrots and parsnips, covered, in a small amount of boiling water for minutes. Drain.
  • In a 13x9x2-inch baking pan combine the partially cooked carrots and parsnips and the beets. Sprinkle with parsley; marjoram, thyme, or rosemary; and salt. Drizzle with olive oil or cooking oil. Toss gently to coat vegetables. Cover the pan with foil.
  • Bake for 30 minutes, stirring vegetables once. Stir in squash pieces. Cover and bake about 20 minutes more or just until vegetables are barely done. Remove vegetables from oven.
  • Increase oven temperature to 450 degree F. Stir brown sugar into vegetables until thoroughly combined. Return vegetables to oven and bake, uncovered, for 15 to 20 minutes more or until vegetables are tender and glazed. Transfer to a serving dish. Makes 8 to 10 servings.

Nutrition Facts : Calories 187 calories, CarbohydrateContent 34 g, FatContent 6 g, ProteinContent 3 g, SaturatedFatContent 1 g, SodiumContent 138 mg

ASIAN VEGETABLE STIR-FRY WITH SUGAR SNAP PEAS AND BABY BOK ...



Asian Vegetable Stir-Fry With Sugar Snap Peas and Baby Bok ... image

This is a recipe I found at Canadian Family and have adapted to my taste The addition of the cooked pork tenderloin is optional. Without the pork it makes an excellent vegetarian meal. It is quick and healthy. Serve over brown rice for a hearty meal.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable stock
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon honey
1 -2 garlic clove, finely minced
1 tablespoon freshly grated ginger
vegetable oil
1 medium sweet onion, thinly sliced
1 1/2 cups sliced red bell peppers
1 1/2 cups sliced green bell peppers
2 cups sugar snap peas
2 baby bok choy
1 1/2 cups dried shiitake mushrooms, reconstituted and drained
6 ounces cooked pork tenderloin, thinly sliced
green onion, sliced for garnish

Steps:

  • In a small dish, whisk together the sauce ingredients and set aside.
  • In a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. When a drop of water sizzles in the pan add the onions and cook until lightly browned.
  • Stir in the peppers and peas. Cut the baby bok choy in fourths lengthwise and then in 1 inch lengths. Add to wok and stir-fry until the bok choy begins to turn dark green, about 3 minutes. Add drained mushrooms, sliced pork if using and sauce. Cook just until warmed through.

Nutrition Facts : Calories 157.1, FatContent 4.5, SaturatedFatContent 1, CholesterolContent 27.8, SodiumContent 357.3, CarbohydrateContent 18.5, FiberContent 5.1, SugarContent 8.7, ProteinContent 12.4

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