Mayo Clinic Health Library

Recipe: Glazed root vegetables

Updated: 05-29-2010

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


Serves: 4

  • 1 1/2 cups water
  • 1/2 cup pearl onions, cut into 1-inch pieces
  • 1/2 cup baby carrots, cut into 1-inch pieces
  • 1/2 cup small turnips, cut into 1-inch pieces
  • 1/2 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
  • Calories: 100
  • Total carbohydrate: 20 g
  • Cholesterol: 0 mg
  • Dietary fiber: 1 g
  • Monounsaturated fat: 0.5 g
  • Protein: 2 g
  • Saturated fat: trace
  • Sodium: 50 mg
  • Total fat: 1 g
Click to expand tables
Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings