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Courtney Christy

Herb Braised Winter Veggies

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 146
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb carrots, whole peeled, trimmed
  • 1/2 lb radishes, whole trimmed
  • 1/4 lb i'itois onions, whole with stems
  • 1/4 lb fennel sliced
  • 2 tbsp rosemary, fresh
  • 2 tbsp water
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Medium Pot
  • Cutting Board
  • Tongs

Method
 

  1. In a medium saucepot, add water, balsamic vinegar, olive oil, salt, pepper; Stir
  2. Clean and trim vegetables, add whole (if carrots are really thick, cut in half lengthwise)
  3. Add whole rosemary leaves and mix together until all coated
  4. Cover and cook on low for 15-20 minutes, check at 15 minutes for the level of doneness you want (crunchy or soft)
  5. Serve with more balsamic vinegar and a little butter

Nutrition

Serving: 8ozCalories: 146kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 264mgPotassium: 663mgFiber: 6gSugar: 9gVitamin A: 19007IUVitamin C: 21mgCalcium: 75mgIron: 1mg

Notes

The fennel may disintegrate but adds flavor

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