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Herb Braised Winter Veggies

Courtney Christy
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 4
Calories 146 kcal


  • Medium Pot
  • Cutting Board
  • Tongs


  • 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


  • 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


The fennel may disintegrate but adds flavor


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
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