Roasted Vegetables With Balsamic Glaze Recipes

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.

Steps:

• Preheat oven to 425 degrees F.
• Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
• Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
• Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

Steps:

• Preheat oven to 220°C Line a large roasting pan with baking paper. Remove core from parsnip (if woody) and cut into similar sized chunks to swede and turnip. Spread vegetables in a single layer in roasting pan.
• Make balsamic glaze: Place oil, maple syrup, vinegar, garlic and salt and pepper in a screw-top jar. Secure lid and shake to combine. Heat a frying pan over medium-high heat. Add glaze and cook, stirring occasionally, for 5 minutes or until hot.
• Pour glaze over vegetables and toss gently to coat. Roast vegetables, turning once, for 1 hour or until tender. Season with salt and pepper and serve with roast, grilled or pan-fried meat.

Steps:

• Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
• Preheat an oven to 475 degrees F (245 degrees C).
• Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
• Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

Steps:

• Combine vinegar, wine, and sugar in heavy large saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Boil until syrupy and reduced to 3/4 cup, about 25 minutes. Remove from heat. (Balsamic glaze can be made 1 day ahead. Cover and let stand at room temperature.)
• Position 1 rack in center and 1 rack in bottom third of oven; preheat to 325°F. Toss potatoes, carrots, and onions with oil in large bowl to coat. Scatter vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Place on lower rack and roast 35 minutes, stirring occasionally.
• Set meat on rack set in roasting pan. Sprinkle with salt and pepper. Place on center rack and roast until thermometer inserted into center registers 125°F; continue roasting vegetables until tender, about 1 hour 40 minutes. Transfer meat to cutting board; tent with foil. Let stand 10 minutes. Mix parsley into vegetables.
• Cut meat into 1/2-inch-thick slices. Divide meat slices and vegetables among 8 plates. Drizzle lightly with balsamic glaze and serve.