By Mayo Clinic Staff

Dietitian's tip:

Any type of root vegetable works well in this side dish. For variety try sweet potatoes, parsnips or rutabagas.

Number of servings

Serves 4


  1. 1 1/2 cups water
  2. 1/2 cup pearl onions, cut into 1-inch pieces
  3. 1/2 cup baby carrots, cut into 1-inch pieces
  4. 1/2 cup small turnips, cut into 1-inch pieces
  5. 1/2 cup new potatoes, cut into 1-inch pieces
  6. 2 teaspoons sugar
  7. 1 teaspoon olive oil


In a saucepan, add the water, onions, carrots, turnips and potatoes. Simmer uncovered over medium heat until vegetables are tender and the water is almost absorbed, about 15 minutes. Sprinkle with sugar and olive oil. Turn up the heat and continue to cook, shaking the pan until the vegetables are glazed and slightly golden. Transfer to a serving dish and serve immediately.

Nutritional analysis per serving

Serving size :1/2 cup

  • Total fat 1 g
  • Calories 100
  • Protein 2 g
  • Cholesterol 0 mg
  • Total carbohydrate 20 g
  • Dietary fiber 1 g
  • Monounsaturated fat 0.5 g
  • Saturated fat trace
  • Sodium 50 mg
May 29, 2010