CARAMELIZED BALSAMIC VINEGAR RECIPES

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BALSAMIC ROASTED BRUSSELS SPROUTS RECIPE - FOOD.COM



Balsamic Roasted Brussels Sprouts Recipe - Food.com image

“Balsamic Roasted Brussels Sprouts” was always one of the first dishes to sell out on our TaylorMade Menu in the cafe. The Balsamic glazes them in the oven giving them a sweet caramelized taste while the garlic gets soft & buttery. My children actually fight over these at the table..

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 lb, 6 serving(s)

Number Of Ingredients 5

1 lb Brussels sprout
8 -12 garlic cloves
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
salt & pepper

Steps:

  • Preheat oven 425*.
  • Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
  • Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
  • Roast in oven for 20-25 min until tender. Stirring occasionally.

Nutrition Facts : Calories 119.8, FatContent 9.4, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 18.6, CarbohydrateContent 8.1, FiberContent 2, SugarContent 2.5, ProteinContent 2.2

CRISPY TOFU WITH BALSAMIC TOMATOES RECIPE - NYT COOKING



Crispy Tofu With Balsamic Tomatoes Recipe - NYT Cooking image

You don’t need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won’t splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.

Provided by Melissa Clark

Total Time 55 minutes

Yield 2 to 3 servings

Number Of Ingredients 12

1 (14- to 16-ounce) package extra-firm or firm tofu, cut crosswise into 1-inch-thick slices
1 1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3 tablespoons extra-virgin olive oil, plus more for finishing
1 tablespoon cornstarch
1 teaspoon garlic powder (optional)
1 teaspoon dried oregano
1 pint cherry tomatoes, halved if large, kept whole if small
1 large red onion, cut into 1/4-inch wedges (about 2 cups)
3 garlic cloves, thinly sliced
1 1/2 teaspoons balsamic vinegar, plus more for finishing
1/2 cup fresh cilantro or parsley leaves and tender stems, roughly chopped

Steps:

  • Heat oven to 400 degrees and line a sheet pan with parchment paper.
  • Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
  • Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
  • In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
  • In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
  • Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
  • To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you’d like.

More about "caramelized balsamic vinegar recipes"

BALSAMIC ROASTED BRUSSELS SPROUTS RECIPE - FOOD.COM
“Balsamic Roasted Brussels Sprouts” was always one of the first dishes to sell out on our TaylorMade Menu in the cafe. The Balsamic glazes them in the oven giving them a sweet caramelized taste while the garlic gets soft & buttery. My children actually fight over these at the table..
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 119.8 per serving
  • Roast in oven for 20-25 min until tender. Stirring occasionally.
See details


CRISPY TOFU WITH BALSAMIC TOMATOES RECIPE - NYT COOKING
You don’t need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won’t splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.
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For a truly enveloping food experience, visit our tasting room in Santa Fe, New Mexico! The Santa Fe Olive Oil and Balsamic Company offers the finest quality extra virgin olive oils, balsamic vinegar…
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See details


CREAMY BALSAMIC MUSHROOM CHICKEN MARSALA. - HALF BAKED …
Dec 07, 2020 · Now the mushrooms, the best part! You want to thinly slice the shrooms, then let them crisp in a little olive oil. Once they’ve cooked down, just add a splash of balsamic vinegar and let the sauce caramelize over the mushrooms. It’s so simple but so delicious. Once caramelized …
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See details


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Experiments in acid? Acid League makes flavor-tripping vinegars, drinks, sauces, and condiments to energize your …
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See details


KETO HOMEMADE ITALIAN VINAIGRETTE — RECIPE — DIET D…
Dress up even the most ordinary salad with a fresh homemade blend. This oil and vinegar combo, seasoned with herbs and mustard, is tasty enough to use every day. So shake it up and banish sugar, …
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THE BEST CARAMELIZED ONIONS | TASTE OF HOME
Mar 16, 2011 · A splash of vinegar: Adding a touch of balsamic vinegar to caramelized onions can add a great depth of flavor. A little goes a long way, so just add a touch at a time until you …
From tasteofhome.com
See details


PEAR SALAD (WITH BALSAMIC VINAIGRETTE) - COOKING CLASSY
Nov 06, 2018 · More Pear Recipes You’ll Love. Pear Bacon and Brussels Sprout Salad; ... To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste (I used a 1/4 +1/8 tsp salt and 1/4 tsp pepper). ... Once mixture has melted add walnuts and cook, stirring constantly until caramelized…
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CIA DISH RECIPE CATEGORIES - CIA FOODIES
Beverages & Cocktails, Free Recipes Balsamic Vinegar of Modena PGI and Ginger Refresher. Free Recipes, Main Dishes Roasted Turkey with Maple and Walnut Glaze. Free Recipes, ... Baked Sweet Potatoes with Caramelized …
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See details


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Feb 23, 2019 · Cooking Tips. Make-ahead tip. Make caramelized onions ahead of time, refrigerate them in an air-tight container, and use within the next 3 days. You can also freeze caramelized …
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