Balsamic Glazed Vegetables Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
87
FAT
11%
CHOL
4%
SOD
3%

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Ingredients for 4 servings

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)

Salt and freshly ground black pepper

Chopped parsley leaves, for garnish

1/2 cup balsamic vinegar

1 tablespoon butter

1/2 cup water

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