Balsamic Honey Roasted Veggies Recipes

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

Balsamic-Roasted Vegetables image

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

Ingredients

cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!

Provided by cdbruss

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 40m

Yield 4

Number Of Ingredients 6

Roasted Brussels Sprouts with Balsamic and Honey image

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g

Ingredients

1 pound Brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon good quality balsamic vinegar
2 tablespoons honey, or to taste

ROASTED VEGETABLES WITH BALSAMIC GLAZE

Provided by Trisha Yearwood

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

Roasted Vegetables with Balsamic Glaze image

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.

Ingredients

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (see Cook's Note)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

BALSAMIC-HONEY ROASTED ROOT VEGETABLES

This is an easy, inexpensive, stress-free recipe even a beginning cook could whip together. Perfect for fall and winter. This dish is usually served hot, but is also very tasty cold, either by itself or mixed in with spring greens and a balsamic or "goddess" dressing. You can easily substitute other root vegetables if you don't have these on hand - Try celery root, baking potatoes, red beets, etc.

Provided by Whats Cooking

Categories Yam/Sweet Potato

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 16

Balsamic-Honey Roasted Root Vegetables image

Steps:

Preheat oven to 375 degrees.
Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.
Toss ingredients in a deep baking dish.
Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.
Toss vegetables and turn heat up to 400 degrees. Roast until vegetables are browned and caramelized (15-20 minutes).
Serve hot or at room temperature.

Nutrition Facts : Calories 195, Fat 5.8, SaturatedFat 0.8, Sodium 223, Carbohydrate 35, Fiber 6, Sugar 20.2, Protein 2.9

Ingredients

5 large carrots, unpeeled, in 3/4 inch slices
1 large yam, peeled, in 1 x 1 inch cubes
1 large rutabaga, peeled, in 1 x 1 inch cubes
4 turnips, peeled, in 1 x 1 inch cubes
1 large parsnip, in 3/4 inch slices
3 yellow beets, peeled, in 1 x 1 inch cubes
6 garlic cloves, unpeeled
3 stalks celery, in 3/4 inch slices
1/4 cup olive oil
1/4 cup balsamic vinegar
1/3 cup honey
1 teaspoon garlic powder
2 teaspoons fresh rosemary, minced
1/2 teaspoon salt
fresh ground black pepper, to taste
2 -3 small boiling potatoes, in 1x1 inch cubes (Yukon or New varieties) (optional)

HONEY BALSAMIC VINAIGRETTE

I kept trying to duplicate the delicious Honey Balsamic Vinaigrette from TGI Fridays®. This is very very close.

Provided by CATHYRAE

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 15m

Yield 12

Number Of Ingredients 8

Honey Balsamic Vinaigrette image

Steps:

Place the vinegar, onion, soy sauce, honey, sugar, garlic, and red pepper flakes into a blender. Puree on high, gradually adding the olive oil. Continue pureeing 2 minutes, or until thick.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Fat 12.5 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.7 g, Sodium 78.3 mg, Sugar 7.1 g

Ingredients

½ cup balsamic vinegar
1 small onion, chopped
1 tablespoon soy sauce
3 tablespoons honey
1 tablespoon white sugar
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
⅔ cup extra-virgin olive oil

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HONEY BALSAMIC ROASTED VEGETABLES - GARLIC & ZEST

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5/5 (6)
Total Time 35 mins
Category Side Dish
Calories 204 per serving

Place the cut zucchini, squash and bell pepper on the sheet pan. Add whole cherry tomatoes. Drizzle dressing over the vegetables and toss to coat. Spread the vegetables into a single layer and cook for 10 minutes in the oven. Remove the pan from the oven, toss the vegetables with a spatula and return to the oven. Roast vegetables for an additional 10-15 minutes or until they are softened, but there's still a juiciness at the bottom of the sheet pan. When vegetables are done, remove from oven and let come to room temperature.
Transfer the vegetables to a medium bowl and add the mozzarella and basil. Toss to combine and serve at room temperature.

Balsamic Honey Roasted Veggies Recipes

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!

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!

ROASTED VEGETABLES WITH BALSAMIC GLAZE

BALSAMIC-HONEY ROASTED ROOT VEGETABLES

HONEY BALSAMIC VINAIGRETTE

I kept trying to duplicate the delicious Honey Balsamic Vinaigrette from TGI Fridays®. This is very very close.

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