Herb Braised Winter Veggies

Courtney Christy

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Prep Time 10

Cook Time 20

Course Side Dish

Cuisine American

Servings

Calories 146 kcal

Equipment

Medium Pot
Cutting Board
Tongs

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

Instructions

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

Notes

The fennel may disintegrate but adds flavor

Nutrition

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

Keyword Balsamic, Braised, Carrots, Onions, Radishes, Rosemary