Glazed Fingerling Potatoes and Baby Vegetables Recipe

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Glazed Fingerling Potatoes and Baby Vegetables
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Ingredients:

Directions:

  1. Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes.
  2. Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables.
  3. Cooks' note: All ingredients except butter can be combined in skillet 1 hour ahead and kept, covered, at room temperature (make sure cut sides of potatoes are submerged in water).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 251.13 Kcal (1051 kJ)
Calories from fat 151.83 Kcal
% Daily Value*
Total Fat 16.87g 26%
Cholesterol 7.63mg 3%
Sodium 560.66mg 23%
Potassium 367.54mg 8%
Total Carbs 23.36g 8%
Sugars 8.09g 32%
Dietary Fiber 4.29g 17%
Protein 3.07g 6%
Vitamin C 20.5mg 34%
Vitamin A 0.9mg 30%
Iron 0.9mg 5%
Calcium 59.3mg 6%
Amount Per 100 g
Calories 86.54 Kcal (362 kJ)
Calories from fat 52.32 Kcal
% Daily Value*
Total Fat 5.81g 26%
Cholesterol 2.63mg 3%
Sodium 193.21mg 23%
Potassium 126.66mg 8%
Total Carbs 8.05g 8%
Sugars 2.79g 32%
Dietary Fiber 1.48g 17%
Protein 1.06g 6%
Vitamin C 7.1mg 34%
Vitamin A 0.3mg 30%
Iron 0.3mg 5%
Calcium 20.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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