ROASTED VEGETABLES WITH BALSAMIC GLAZE RECIPES

Name: Roasted Vegetables with Balsamic Glaze
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 large sweet onions, peeled and cut into quarters; 2 sweet potatoes, peeled and cut into 1-inch piecesu00A0; 8 ounces Brussels sprouts, trimmed and halvedu00A0; 1/2 medium butternut squash, peeled and dicedu00A0; 8 ounces carrots, peeled and cut on the bias into 1-inch slicesu00A0; 8 ounces fingerling potatoes, halvedu00A0; 1 head garlic, cloves separated and left unpeeled; 1/4 cup extra-virgin olive oilu00A0; 1 teaspoon kosher saltu00A0; 1/2 teaspoon freshly ground black pepperu00A0; 1/3 cup vegetable broth; 1/4 cup extra-virgin olive oilu00A0; 1/4 cup balsamic vinegaru00A0; 2 tablespoons honeyu00A0; 2 teaspoons country Dijon mustardu00A0(see Cook's Note); 1 teaspoon lemon juiceu00A0; Kosher salt and freshly ground black pepperu00A0

ROASTED VEGETABLES WITH BALSAMIC GLAZE RECIPE | TRISHA ...

Roasted Vegetables with Balsamic Glaze Recipe | Trisha ... image

Provided by Trisha Yearwood

Categories side-dish

Total Time 1 hours 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 331, FatContent 19 grams, SaturatedFatContent 3 grams, CholesterolContent 0 milligrams, SodiumContent 390 milligrams, CarbohydrateContent 41 grams, FiberContent 6 grams, ProteinContent 5 grams, SugarContent 16 grams

BALSAMIC GLAZED ROASTED VEGETABLES - THE HUNGRY BITES

Balsamic glazed roasted vegetables - The Hungry Bites image

Easy recipe for roasted vegetables which get coated with a delicious, sticky, sweet and savory balsamic glaze. Subtitute maple syrup for the honey to make it vegan.

Provided by Makos

Categories Side Dish

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 garlic clove cut in half
1 medium eggplant (roughly chopped)
3 medium zucchinis (roughly chopped)
1 red bell pepper (roughly chopped)
1 green bell pepper (roughly chopped)
2 carrots (roughly chopped)
1 pound (450 grams) baby potatoes cut in half (or regular potatoes, cubed
1 red onion (sliced)
2 bay leaves
1 teaspoon ground cumin
2 teaspoons thyme
salt and pepper to taste
4 tablespoons olive oil
1/4 cup balsamic vinegar
3 tablespoons honey (or maple syrup for vegans)

Steps:

Preheat your oven to 390°F (200°C).
Roast the vegetables: Rub a large pan or casserole dish with the garlic clove. Transfer the eggplant, the zucchinis, the carrots, the potatoes, and the onion to the pan (if you like the peppers very soft add them now, otherwise you'll add them after 30 minutes). Add the bay leaves, the cumin, the thyme, salt and pepper to taste, and the olive oil and mix well. Bake for 30 minutes. Add the peppers, stir well and bake for 15 minutes more.
Make the balsamic glaze: Mix the balsamic vinegar and the honey (or maple syruin a jar and shake well. Pour over the vegetables, mix well and continue baking for about 15 minutes or until thickened. Cooking time will depend on how much crowded your pan will be.
Eat!

Nutrition Facts : Calories 360 kcal, ServingSize 1 serving

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