Recipes Side Dish Vegetables Sweet Potatoes Glazed Root Vegetables 4.0 (8) 6 Reviews 2 Photos When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet. Submitted by Scott Koeneman Published on June 18, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 5 small turnips, peeled and cut into 1-inch dice 5 carrots, peeled and cut into 1-inch dice 2 parsnips, peeled and cut into 1-inch dice 2 sweet potatoes, peeled and cut into 1-inch dice 2 teaspoons white sugar ¼ cup balsamic vinegar salt and ground black pepper to taste Directions Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve. I Made It Print Nutrition Facts (per serving) 116 Calories 0g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 116 % Daily Value * Total Fat 0g 0% Saturated Fat 0g 1% Sodium 208mg 9% Total Carbohydrate 27g 10% Dietary Fiber 5g 19% Total Sugars 12g Protein 2g 4% Vitamin C 20mg 22% Calcium 58mg 4% Iron 1mg 6% Potassium 435mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.