BALSAMIC-GLAZED ROOT VEGETABLES
Balsamic glaze provides a wonderful addition to this baked side dish that features parsnips, carrots and onion.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In large bowl, toss parsnips, carrots, onion, oil, salt and pepper. Arrange vegetables in single layer in ungreased 17x12-inch half-sheet pan.
- Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned.
- In 1-quart saucepan, heat vinegar, honey and mustard to boiling; cook 6 to 8 minutes, stirring occasionally, until glaze is reduced to 1/3 cup. Remove from heat; drizzle glaze over vegetables.
Nutrition Facts : Calories 217, Carbohydrate 36 g, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 285 mg
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
BALSAMIC GLAZED VEGETABLES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
- For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.
ROASTED ROOT VEGETABLES
Steps:
- In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.
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-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
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
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