I don’t remember where I found this recipe (somewhere
on the interwebs), but the original recipe called for regular balsamic
vinegar. I’ve made these veggies a
couple times now, with regular balsamic and white balsamic...I definitely preferred them with the white balsamic. You can use all
different veggies in it, so it’s a great recipe for using up random veggies in
the fridge. I also like it because I always make
brussel sprouts exactly the same way,
and they’re great, but it’s nice to have at least one other way to prepare
them. Alrighty…here we go…
Ingredients
1 ½ - 2 lbs of
your choice of carrots, brussel sprouts, yellow squash, broccoli, cauliflower
and zucchini (I used 1 lb brussel
sprouts, 4 medium-large carrots, ½ head of cauliflower)
½ cup water
½ cup white balsamic vinegar (or regular balsamic vinegar)
1 tbsp butter
salt & pepper
 |
| Have I mentioned that I grew up under the rule of having green, orange/yellow and white veggies with every meal? |
Instructions
Place the veggies in a pan with the water and vinegar. Bring to a boil, then reduce heat
and cover. Cook for 10
minutes. Remove the lid and turn
the heat back up. Allow the water
to boil away and the vinegar to reduce and glaze the veggies, about 5-7
minutes. When the veggies are
glazed, add the butter to the pan and turn veggies all around to
coat. Season with salt and pepper
and serve.
 |
| All ready to serve with venison cube steaks (thanks to my "little" brother, the deer slayer). |
enjoy!
~ j
