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-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 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.
SLOW-COOKER BALSAMIC ROOT VEGETABLES
Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h25m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
- In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
- Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.
Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg
ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING
Use your choice of vegetables including parsnips, potatoes, celeriac, red onions and beets or go with all orange and yellow as given in the recipe. Looks as good as it tastes. From Bonnie Stern's Essentials of Home Cooking.
Provided by Cookin-jo
Categories Yam/Sweet Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
- Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
- Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.
GLAZED ROOT VEGETABLES
When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.
Provided by Scott Koeneman
Categories Side Dish
Vegetables
Sweet Potatoes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.
Nutrition Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g
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
More about "root vegetables with balsamic glaze recipes"
ROASTED ROOT VEGETABLES WITH BALSAMIC-MAPLE GLAZE …
Step 1. Preheat oven to 450°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray. Step 2. Combine …
From cookinglight.com
Servings 10Calories 202 per servingTotal Time 1 hr 10 mins
- Preheat oven to 450°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.
- Combine onions, purple sweet potatoes, purple carrots, and 2 tablespoons olive oil in a large bowl; toss to coat, and arrange in a single layer on a prepared baking sheet.
- In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 tablespoons olive oil, and toss to coat; arrange in a single layer on the other prepared baking sheet.
OVEN ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE - GIVE …
Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet (20x15), or 2 large ones (18x12), with non-stick cooking spray. Place sweet …
From giveitsomethyme.com
4.9/5 (7)
Total Time 1 hrCategory Side DishCalories 204 per serving
- Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet, or 2 smaller ones, with non-stick cooking spray.
- Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. Add olive oil, vinegar, syrup, and thyme. Season generously with salt and pepper. Toss to coat.
- Spread vegetables on prepared pan(s). Roast 40-45 minutes until vegetables are softened and browned, stirring 2-3 times while in the oven.
- Can be made 4 hours ahead. Cover and let stand at room temperature. Rewarm at 350°F for 10-15 minutes. Serve with Carrot Top Cashew Pesto.
ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE FOR …
Root Vegetables and Winter Squash. Preheat your oven to 425ºF. Place all of the vegetables and the olive oil in a large bowl, and toss well to …
From godairyfree.org
5/5 (1)
Estimated Reading Time 3 minsServings 6-8Total Time 1 hr 15 mins
GLAZED ROOT VEGETABLES - YUM TASTE
Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve. Nutrition. Calories: 116 kcal
From yumtaste.com
ROASTED VEGETABLES WITH BALSAMIC GLAZE - OMNIVORE'S COOKBOOK
Preheat oven to 220 degrees C (425 F). Line a baking tray with aluminum foil and spray a thin layer of olive oil over the top of the foil. Place vegetables on the baking tray in a single layer. Sprinkle salt and pepper over them, then spray another thin layer of olive oil on top. Bake on the middle rack at 220 degrees C (425 F) for 35 to 40 ...
From omnivorescookbook.com
BALSAMIC ROASTED ROOT VEGETABLES RECIPE | ROASTED ...
Place onions, sweet potatoes and parsnips in a large bowl. In a small bowl, whisk together olive oil, balsamic vinegar, balsamic glaze, salt and pepper. Pour balsamic mixture over veggies and toss to coat. Transfer veggies to prepared baking pan and spread in an even layer. Roast veggies, stirring every 15 minutes, until tender.
From thenovicechefblog.com
BALSAMIC GLAZED POTATOES AND CARROTS RECIPE - FOOD NEWS
How to cook vegetables in oven with balsamic glaze? 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, …
From foodnewsnews.com
GLAZED ROOT VEGETABLES | VERMONT MAPLE SYRUP BY VIKING ...
Put to the oven and bake purple vegetable mixture at 450° about 20-25 minutes without stirring, until tender. Bake turnip mixture at 450° for 30 to 35 minutes without stirring, until tender and lightly caramelized. While vegetables are baking, combine vinegar and syrup in a small saucepan over medium-high. Bring to a boil, without stirring ...
From vermontmaplesyrup.com
BALSAMIC GLAZED ROASTED VEGETABLES - THE HUNGRY BITES
Instructions. 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).
From thehungrybites.com
BALSAMIC ROASTED ROOT VEGETABLES
Instructions. Preheat oven to 375 degrees. Put all chopped veggies into a large, deep casserole dish (this may require 2 casserole dishes). Whisk together the olive oil, balsamic vinegar and grated ginger. Pour over the vegetables and mix using a large wooden spoon.
From theroastedroot.net
BALSAMIC ROASTED ROOT VEGETABLES - EVERYDAY HEALTHY RECIPES
Line a large baking sheet with parchment paper and set aside. Make the balsamic mixture by combining the balsamic vinegar, oil, seasoning, herbs and 3 teaspoons of honey. Stir well and set aside. 2. Peel or scrub the vegetables (the celeriac should ideally be peeled) and cut into similar size pieces. 3.
From everydayhealthyrecipes.com
COOKING WITH ROOT VEGETABLES - RECIPES
For Roasted Vegetables. Place oven racks on top and bottom heights. Heat to 450°F (232°C). Place shallots on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast shallots on bottom rack in oven until soft and browned at edges, about 15 minutes. Keep warm.
From more.ctv.ca
ROOT VEGETABLES WITH BALSAMIC GLAZE | RECIPESTY
Roast vegetables in the preheated oven for 15 minutes. Remove from the oven, drizzle with balsamic vinegar, and stir. Return to the oven and roast until fork-tender, about 30 minutes more, stirring again after 15 minutes.
From recipesty.com
ROASTED ROOT VEGETABLES WITH BALSAMIC VINEGAR - CREATE THE ...
All cool recipes and cooking guide for Roasted Root Vegetables With Balsamic Vinegar are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com
GLAZED ROOT VEGETABLES - MAYO CLINIC
Directions. In a saucepan, add the water, onions, carrots, turnips and potatoes. Simmer uncovered over medium heat until vegetables are tender, about 15 minutes. Drain and sprinkle with sugar and olive oil. Turn up the heat and continue to cook, shaking the pan until the vegetables are glazed and slightly golden.
From mayoclinic.org
BALSAMIC GLAZED ROOT VEGETABLES – GREY BEARS
2 tablespoons balsamic vinegar. 1/2 teaspoon chopped fresh or dried rosemary. Directions. Preheat the oven to 425°F. Combine all the vegetables in a large glass baking dish. Add the olive oil, salt and pepper and toss well. Add the herb sprigs. …
From greybears.org
BALSAMIC ROOT VEGETABLES RECIPE | MYRECIPES
Recipes; Balsamic Root Vegetables; Balsamic Root Vegetables. Rating: 4 stars. 10 Ratings. 5 star values: 5 4 star values: 4 3 star values: 0 2 star values: 0 1 star values: 1 Read Reviews Add Review 10 Ratings 7 Reviews For a delicious twist, top with a sprinkling of cooked and crumbled bacon just before serving. Recipe by Southern Living November 2010 Pin Print More. …
From myrecipes.com
BALSAMIC ROASTED ROOT VEGETABLES RECIPE | SIMPLOT FOODS
Step 1. Preheat convection oven to 350˚F. Step 2. Toss vegetables in garlic seasoning, and salt and pepper. Place vegetables on a lined sheet pan and bake for 8-10 minutes until warm. Step 3. Toss vegetables in balsamic glaze and place back on sheet pan. Sprinkle with shredded cheese. Place vegetables back in oven until cheese is melted and ...
From simplotfoods.com
ROOT VEGETABLES WITH BALSAMIC GLAZE - GLAZED CARROT RECIPES
Roast vegetables in the preheated oven for 15 minutes. Remove from the oven, drizzle with balsamic vinegar, and stir. Return to the oven and roast until fork-tender, about 30 minutes more, stirring again after 15 minutes.
From worldrecipes.org
BALSAMIC ROASTED ROOT VEGETABLES - HOW TO ROAST VEGETABLES
Instructions. Preheat oven to 400 degrees. In a large mixing bowl, whisk together balsamic vinegar, olive oil, Italian seasoning, Kosher salt and white pepper. Toss with cut vegetables. Using a slotted spoon, toss vegetables to a large rimmed baking sheet, arranging in a single layer. Roast for 20-25 minutes.
From savoryexperiments.com
ROASTED ROOT VEGETABLES (MAPLE BALSAMIC & PARMESAN) + VIDEO!
Let vegetables rest at room temperature for up to 3 hours or cover and refrigerate for a longer period of time. Rewarm vegetables in the oven at 350 degrees F for approximately 15 minutes or until warmed through. Drizzle with maple, balsamic and toss with Parmesan according to directions. Serve warm.
From carlsbadcravings.com
25 BEST IDEAS ROASTED VEGETABLES WITH BALSAMIC GLAZE ...
Best Roasted Vegetables With Balsamic Glaze from Roasted Root Ve ables with Balsamic Glaze for Fabulous. Source Image: www.godairyfree.org. Visit this site for details: www.godairyfree.org. For a basic summer salad, grill veggies of your choice as well as serve with a hearty grain, such as quinoa or farro. This version, developed by editor-in ...
From theboiledpeanuts.com
BALSAMIC ROASTED FALL VEGETABLES - COZY PEACH KITCHEN
Using clean hands or a spatula, toss with olive oil. Step two: Combine balsamic vinegar, maple syrup, marjoram and coarse salt in a small bowl. Step three: Drizzle the balsamic mixture on the vegetables, using a spatula or clean hands to evenly coat. Step four: Roast for 40-50 minutes at 425F, stirring vegetables halfway through to promote even ...
From cozypeachkitchen.com
ROASTED VEGETABLES WITH BALSAMIC GLAZE - SUNSWEET INGREDIENTS
Preheat the oven to 425F. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine the carrots, parsnips, onion, olive oil, vinegar, concentrate, salt, and pepper. Distribute vegetables evenly on the baking pans. Bake, stirring occasionally, until the vegetables are caramelized and nearly tender, about 40 minutes.
From sunsweetingredients.com
DELICIOUS BALSAMIC AND HONEY ROASTED ROOT VEGETABLES ...
Preheat oven to 350. Line a baking sheet with parchment paper or aluminum foil. Place vegetables in a bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables out in a single layer and roast for 25 minutes. While vegetables are roasting, whisk together the honey and balsamic vinegar in a small bowl.
From sidewalkshoes.com
ROASTED ROOT VEGETABLES W/ BALSAMIC GLAZE - HEALTHY LIVING ...
Roasted Root Vegetables with Maple Balsamic Glaze. Prepare vegetables by trimming, peeling and cuu001ftting into 1″ chunks. Place on a large baking sheet in a single layer, using two sheets if necessary. Mix the olive oil, maple syrup, balsamic vinegar and garlic together in a small saucepan. Heat gently, stirring, for about 5 minutes until hot.
From healthylivingmarket.com
BALSAMIC ROOT VEGETABLES - COOKING TOGETHER WITH FRIENDS
Balsamic Root Vegetables. 1/3 cup chopped fresh flat-leaf parsley. (Optional: top with cooked and crumbled bacon just before serving.) 1. Peel first three ingredients and cut into 3/4 inch pieces Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-quart slow cooker; layer sweet potatoes on top. 2.
From cookingtogetherwithfriends.com
ROOT VEGETABLES WITH BALSAMIC GLAZE RECIPE - RECIPES.NET
A flavourful meld of root vegetables glazed with balsamic vinegar, this recipe is made with vegetables tossed with seasonings and roasted until fork-tender.
From recipes.net
BALSAMIC ROOT VEGETABLES - CREATE THE MOST AMAZING DISHES
Easy Christmas Cut Out Cookie Recipe Easy Dirt Recipe Dessert Easy Apple Phyllo Recipes
From recipeshappy.com
BALSAMIC GLAZED ROASTED ROOT VEGETABLES - ANOLON COOKWARE
Ingredients. 2 onions, cut in quarters; 10 cloves garlic, unpeeled 2 cups carrots, peeled and cut into 1 to 2-inch pieces 1 medium celery root, peeled, cut into 1 to 2-inch pieces 2 parsnips, peeled and cut into 1-inch pieces 3 small turnips; 1-2 Japanese or regular sweet potatoes (not yams), peeled and cut into 3-inch pieces 1 cup winter squash, peeled and cut into 2-inch cubes
From anolon.com
BALSAMIC ROOT VEGETABLES (SLOW COOKER) - DIABETIC FOODIE
Step 1: Lightly coat the inside of a slow cooker with nonstick cooking spray. Step 2: Add the sliced parsnips and carrots, chopped onion, and dried cranberries. Mix well, then layer the sweet potatoes on top. Step 3: In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Step 4: Pour the mixture over the vegetables ...
From diabeticfoodie.com
BALSAMIC GLAZED ROASTED ROOT VEGETABLES - OLIVES EN FOLIE
Ingredients: * 1/4 cup of your favourite Olives en folie Balsamic Vinegar ! ( try Fig, Maple, Black Walnut, Honey or Lemon! ) * 1 1/2 lbs brussel sprouts * 1 1/2 lbs baby carrots, * 1 lbs baby potatoes * 1 red onion, chopped * 1/2 lbs rutabaga cubed * 1/3 cup Olives en folie Garlic Infused Olive Oil * Salt and pepper
From oliveoilshop.ca
OVEN ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE - GIVE IT ...
Nov 18, 2017 - Roasted Root Vegetables is a delicious medley of caramelized sweet potatoes, acorn squash, carrots, parsnips, and red onion coated in a balsamic glaze.
From pinterest.ca
BALSAMIC HONEY GLAZED ROOT VEGETABLES & WALNUTS
DIRECTIONS. Preheat the oven to 425 F. Wash and cube all of the vegetables, making sure to cut the skin off the beets. Add the vegetables to a very large roasting tray. Next, combine the olive oil, balsamic, honey, salt, and pepper. Pour 2/3 of the glaze over the vegetables, toss and fully coat them then place them in the oven for 20-25 minutes ...
From carolinelfranco.com
EASY ROASTED ROOT VEGETABLES WITH BALSAMIC - THE CARROT ...
Preheat oven to 400ºF. Prepare and chop veggies. Line pans with parchment paper or lightly grease surface of pans. Arrange beets on one pan, in a single layer. Do the same with carrots on a separate pan or oven-safe skillet. Brush beets and carrots lightly with olive oil. Sprinkle with salt.
From thecarrotunderground.com
GARLIC BALSAMIC GLAZED ROOT VEGETABLES – BEARY BERRY HONEY
Autumn vegetables are always delicious when roasted, especially when you add garlic and balsmic. Use whatever root vegetables you have on hand. 6 tbsp Beary Berry Garlic Balsamic Vinaigrette 4 cups root vegetables, peeled & cut into 1/2" cubes - carrot, butternut squash, turnip, rutabaga, yam, etc. flaked sea salt cracked black pepper Preheat oven to…
From bearyberryhoney.com
BALSAMIC GLAZED ROASTED ROOT VEGETABLES - POTSANDPANS.COM
Cook for another 5 minutes or until the vegetables are tender but not mushy. Remove the herb sprigs and add salt and pepper. While the vegetables are cooking, combine the glaze ingredients and cook for about 5 to 10 minutes until thickened and syrupy. Pour over the vegetables right before serving and stir to combine. Serve hot on a large platter.
From potsandpans.com
ROASTED ROOT VEGETABLES WITH BALSAMIC - THE SEASONED MOM
Pour balsamic dressing over the vegetables; toss to coat. Spread the vegetables in a single layer on a parchment or foil-lined rimmed baking sheet. Roast in a 425°F oven for a total of about 40-50 minutes, stirring in the rosemary and thyme after the first 30 minutes.
From theseasonedmom.com
CHICKEN THIGHS WITH ROOT VEGETABLES - THERESCIPES.INFO
Comfort Food: Easy Slow-Cooker Chicken with Root Vegetables top foodschmooze.org. Instructions. Place chicken in a 4 or 6 quart slow cooker. Top with onions, parsnips, carrots and turnips. Pour in the chicken broth, brown sugar and balsamic vinegar, put lid on slow cooker and set to low. Cook for 4 to 6 hours. Before serving, combine cornstarch and cold water in a small …
From therecipes.info
BALSAMIC GLAZED ROASTED ROOT VEGETABLES - CIRCULON COOKWARE
Cook for another 5 minutes or until the vegetables are tender but not mushy. Remove the herb sprigs and add salt and pepper. While the vegetables are cooking, combine the glaze ingredients and cook for about 5 to 10 minutes until thickened and syrupy. Pour over the vegetables right before serving and stir to combine. Serve hot on a large platter.
From circulon.com