BALSAMIC-ROASTED VEGETABLES
If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!
Provided by Cindy Davis
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
- Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
- Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g
ROASTED VEGETABLES WITH BALSAMIC GLAZE
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the roasted vegetables: Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
- For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.
BALSAMIC & HERB ROASTED VEGETABLES
Super easy and flexible recipe for roasted veggies. Smell of this roasting is heavenly! Pairs well with all kinds of meats (my fave is roast beef) and leftovers work well cold as a salad mixed with a bit of baby spinach.
Provided by Sashayy
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Use this recipe as an inspiration as all the liquid ingredient measures shown are approximate (I don't measure - I add by simply pouring it on)! Almost any firm vegetables work well.
- If using mushrooms, sweet potatoes,peppers or zucchini or asparagus, etc., add these only in the last 15-20 minutes of roasting or they will disintegrate and get mushy.
- Preheat oven to 400°F.
- Combine all ingredients in a large bowl and toss well to coat.
- Pour into an ungreased wide and low lipped baking dish (I like the Corning or Le Creuset dishes for this) and spread out evenly. For crispier veggies, spread into a single layer if possible.
- Roast for 45-55 minutes, depending on the thickness of your vegetables. Stir veggies halfway through the roasting time.
- Serve with meat main course.
- This recipe does not work well on a bbq.
- This recipe can be done on a half convection half regular method. Start off the first cooking time in the convection then switch the oven to the regular setting. This will yield crispier exteriors to the veggies.
- The garlic and onions will caramelize and sweeten.
- If you like saltier veggies, add 1/2 tsp kosher or rock salt.
Nutrition Facts : Calories 556.4, Fat 14.2, SaturatedFat 2, Sodium 53.3, Carbohydrate 99.3, Fiber 12.8, Sugar 6.2, Protein 11.8
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