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Balsamic Glazed Vegetables


1 1/2 to 2 pounds of your choice of the following, or any combination of: “baby” packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini)
1/2 cup water
1/2 cup D’Avolio balsamic vinegar

1 tablespoon butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish


Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and thecD’Avolio asamic vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley. For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup D’Avolio balsamic vinegar. Follow method as listed.

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