Fall Vegetable Medley with Balsamic Pecan Glaze
Serves 3
2 small beets
1 small sweet potato
10 Brussels sprouts
1 teaspoon extra virgin olive oil
1/8 cup pecans, chopped
1 tablespoon balsamic vinegar
½ teaspoon light brown sugar
1/8 teaspoon kosher salt
While steamer is heating, wash the vegetables well under running water. Chop sweet potatoes into even pieces about one half inch thick. Slice Brussels sprouts in half, and trim the stalks off the beets, but leave them whole.
When water comes to a boil, reduce heat to medium and add the whole beets. Set timer for 15 minutes. After 2 minutes, add sweet potatoes. After 10 minutes, add Brussels sprouts. When timer goes off, turn heat off. Remove beets and chop into half-inch cubes.
Add olive oil to a medium sauté pan and adjust heat to medium-low. Once the oil is heated, add the chopped pecans and sauté for 2 minutes.
Add balsamic vinegar and brown sugar, and continue to sauté until ingredients reduce and become slightly sticky.
Add chopped beets, and sauté for about 1 minute.
Then, add remaining vegetables and salt, and sauté ingredients until combined. Serve warm.
©Gina Chythlook
Sounds yummy!
Your go forward link doesn’t work, it should be changed to http://peacelovequinoa.com/2013/11/15/virtual-vegan-potluck/
😀
Thanks, Poppy! It should work now 🙂
Fab! My pleasure!
Oh my goodness. Vegetables + balsamic pecan glaze- you utter genius xx
🙂 Awww thanks!
It’s the pecan glaze…sigh.
Thank you so much for being a part of the Potluck!
This sounds delicious! The balsamic pecan glaze sounds especially tempting– it looks so good in that photo where it’s being reduced. I need to make that and drizzle it over everything!
I love a balsamic glaze – this looks like a delicious combo!
Beets are perfect with a glaze like yours. Nice!!
Yum. This glaze sounds like it will be good with a whole host of veggies. Thanks!!!
I love that you add the beets to the glaze before adding the rest of the vegetables. Sounds delicious!
This sounds delightful, thanks for sharing. Happy VVP!