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Glazed Vegetables

Glazed Vegetables

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Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.


  • 1 pound vegetables (such as quartered, peeled small beets; halved, peeled medium carrots or parsnips; or 2 small fennel bulbs, cut into 8 wedges)
  • 2 tablespoons unsalted butter

Recipe Preparation

  • Combine vegetables, butter, honey, a generous pinch of salt, and 1 cup water in a large sauté pan or saucepan over medium-high. Cover, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done, until vegetables are nearly crisp-tender (they should still be firm in the center), 12–15 minutes. Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes. Add 1 Tbsp. water and toss vegetables to deglaze pan and coat; season with salt.

Nutritional Content

For 4 servings: Calories (kcal) 110 Fat (g) 6 Saturated Fat (g)3.5 Cholesterol (mg) 15 Carbohydrates (g) 14 Dietary Fiber (g) 4 Total Sugars (g) 7 Protein (g) 1 Sodium (mg) 135Reviews SectionYou guys!! Great recipe here -- faster than roasting, so it's quite useful for your weeknight toolbox -- fantastic with beets, turnips, fennel, carrots, parsnips, parsley root, and celeriac. This one needs to make a comeback this fall!!AnonymousFilthadelphia10/03/19

Cumin-Sichuan Glazed Meatballs

We’re making these juicy pork meatballs with a fragrant cumin-Sichuan and soy glaze. They’re cooked alongside sugar snap peas and carrots, and all served over a simple bed of scallion rice, which is perfect for catching any extra bites of sauce.

Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

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Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 2 cloves of garlic using a zester or the small side of a box grater, finely grate into a paste. Peel the carrots thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. In a bowl, combine the cumin-Sichuan sauce, soy sauce, vinegar, and 2 tablespoons of water.

In a small pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, in a bowl, combine the pork, breadcrumbs, and garlic paste. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly packed meatballs. Transfer to a plate.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs in an even layer. Cook, turning occasionally and shaking the pan (carefully, as the oil may splatter), 7 to 9 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the sliced carrots to the other side of the pan season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

To the pan, add the halved peas season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until slightly thickened and the meatballs are cooked through.* Turn off the heat. Serve the cooked rice topped with the finished meatballs and vegetables (including any glaze from the pan). Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.

Recipe Summary

  • 3 cups (1/2-inch) cubed peeled rutabaga (about 1/2 pound)
  • 1 ⅓ cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
  • 1 ¼ cups pearl onions, peeled (about 1/2 pound)
  • 1 cup (1/2-inch-thick) slices carrot (about 1/2 pound)
  • 1 ½ cups trimmed halved Brussels sprouts (about 1/2 pound)
  • Cooking spray
  • 1 tablespoon butter
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • ½ cup dry Marsala wine

Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot cook 4 minutes. Add Brussels sprouts, and cook 1 minute. Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray. Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts. Pour wine over vegetables cover pan with foil. Bake vegetables at 450° for 30 minutes. Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.

How to Make It

Heat a large (11- to 12-inch) carbon steel skillet over medium-high. Add oil, swirling to coat the bottom. When just shimmering, add the turnips and radishes. Sauté, stirring frequently, for 5 minutes, or until lightly browned and crisp-tender. Lower the heat slightly, add the honey, then cook 1 to 2 minutes, until the vegetables look glazed. Add the soy sauce and cook until syrupy, 2 minutes longer.

Increase heat to high. Add bok choy cook, stirring constantly, for 2 to 3 minutes, until liquid is no longer visible. Hold on a plate in the oven to keep warm.

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Maple-Glazed Root Vegetables

Preheat the oven to 400°. Divide the rutabagas, turnips and carrots between 2 large rimmed baking sheets. Drizzle 1 tablespoon of the oil over each sheet of vegetables and toss well. Spread the vegetables out in an even layer and season with salt and pepper. Roast until lightly browned and tender, about 40 minutes. Drizzle 1 tablespoon of the vinegar over each pan of vegetables and toss well. Roast until sizzling, about 3 minutes longer.

Meanwhile, in a small skillet, bring the chicken broth and maple syrup to a boil over high heat. Boil until reduced to 1/4 cup, about 20 minutes. Remove from the heat and whisk in the butter.

Transfer the root vegetables to a warmed bowl. Add the maple glaze and toss well. Serve right away.

Added by

Cook times vary drastically! I used a California Blend of frozen veggies (carrots, broccoli, and cauliflower) and after cooking them for over 40 minutes in the oven they still were nowhere near done :( Was running out of time to get dinner on the table so threw them in the micro, covered, on high for another 10 minutes and called it good. Might just be the vegetable blend I used, but be aware that cook time could possibly be much longer, closer to an hour in the oven is my estimation. Also, a bit too vinegary for me, was expecting something sweeter so I'd suggest either cutting back on the vinegar or increasing the amount of honey used. Just my personal opinion though. All in all, not a bad recipe, it has potential.

Everyone loved this recipe which was good because I doubled it! The honey glaze had even the picky kids eating the vegetables at Thanksgiving.

This was fabulous! The only thing I did differently was marinate the veggies in EVOO and Balsalmic Vinegar. I threw them in the oven at the recommended temp and time and it was perfect. Once cooked, I dressed them with the recommendation of honey, EVOO, thyme, etc. Again - perfect!

Different vegetables will cook at different rates so keep that in mind while cooking this. I didn't really think of that the first time I made it so somethings were practically burned while others were barely done. Now I make sure that longer cooking veggies are cut smaller or paired with other similar veggies. Things like eggplant and zucchini cook fast so if I'm using them I either have them in big chunks or make sure I don't also have something like sweet potatoes with them. I really like the honey mixture on this recipe so that's why I keep using it!

This dish was absolutely delicious. It had such a great flavor and was very easy to prepare. I did change up some of the veggies, because it is what I had on hand. I did cook it for one hour, stirring every 15 mins. Will definitely make this dish again. Thanks for the recipe.


Rinse asparagus, snap off woody ends and cut diagonally into large pieces. Rinse and trim broccoli and divide into florets. Rinse snow peas, trim ends and cut diagonally into pieces.

Rinse beans. Bring salted water to a boil and blanch vegetables until al dente, about 5 minutes. Drain, rinse with cold water and drain again.

Heat butter in a pan. Peel garlic and cook briefly until fragrant. Add vegetables and swirl in butter for a few minutes until glazed. Remove garlic before serving and season with salt and pepper.

Ratings & Reviews

Thighs work too

OOOOPSY my shopper got boneless chicken thighs but it took about 4 to 5 minutes per side depending on thickness and it turned out great. If you use more meat than asked for I recommend putting the sau ce in an empty pan and adding the rice after boiling then putting the meat to finish so the rice cooks in a timely fashion. This was delicious and I will be trying it again. Family loved every bite.

Good and healthy

I subbed flour for cornstarch, white for brown rice, and frozen peas for snap peas. I really liked it. Hubby said it needed more soy sauce. The flavor was good but not overpowering. The kids liked it too.

Asian Glazed Chicken & Vegetables

I had to get alot of the ingredients because I didn't have them, but it was worth it!

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Recipe Summary

  • 8 mediums carrots, bias-sliced 1 inch thick (4 cups)
  • 4 mediums 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

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.

Watch the video: Ο Σταυράκης. Φρουτοαγορά, Φρούτα, Λαχανικά, Είδη Κουζίνας, Παραδοσιακά Προϊόντα, Ξυρούς Καρπούς (June 2022).


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  2. Lamont

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  3. Jum

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