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.
HONEY AND BALSAMIC GLAZED ROASTED ROOT VEGETABLES
Perfectly glazed sweet root vegetables are served with a sprinkling of goat cheese for a delicious and easy side dish!
Provided by Pam Greer
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- 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.
- Remove the vegetables from the oven, drizzle with the honey vinegar mixture and toss to coat. Return them to the oven and bake for 20 more minutes.
- Serve with the goat cheese sprinkled on top.
Nutrition Facts : Calories 390 kcal, Carbohydrate 47 g, Protein 8 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 237 mg, Fiber 7 g, Sugar 33 g, ServingSize 1 serving
BALSAMIC ROASTED ROOT VEGTABLES
Balsamic Roasted Root Vegtables with cumin and oregano makes for an amazing healthy side dish
Provided by Julia
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- 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.
- Sprinkle the seasonings and sea salt over the veggies and mix again until everything is coated.
- Bake 25 minutes and then remove casserole dish from oven to stir the vegetables well.
- Increase heat to 415 degrees, place vegetables back in the oven and bake an additional 20 to 35 minutes until the roots are cooked through.
Nutrition Facts : Calories 91 calories, Carbohydrate 16 grams carbohydrates, Fat 5 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, ServingSize 1 of 12, Sugar 7 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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
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
ROOT VEGETABLES WITH BALSAMIC GLAZE
An easy mix of root vegetables and garlic speckled with fresh rosemary and glazed with balsamic vinegar.
Provided by kathy
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix beets, carrots, sweet potato, baking potato, Yukon potato, garlic, rosemary, oil, and sea salt together in a 9x13-inch baking dish.
- 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.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 33.9 g, Fat 7 g, Fiber 5.2 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 681.1 mg, Sugar 8.7 g
HONEY-ROASTED ROOT VEGETABLES
From Cooking Light, Dec. 2007. This recipe called for tupelo honey or any other medium colored "floral" honey, such as dandelion or orange blossom. In my little town there is honey in the bear bottles, so that's what I used! And this turned out wonderful. Sweet and caramelized! Next time I will add garlic and use even more shallots, they came out so sweet. When you halve the shallots, leave a bit on the blossom end so they stay in wedges; it all cooks up. YUM!
Provided by Chef PotPie
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray.
- Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
Nutrition Facts : Calories 131.4, Fat 3.6, SaturatedFat 0.5, Sodium 200.4, Carbohydrate 25, Fiber 3.4, Sugar 13.3, Protein 1.5
ROAST CHICKEN & ROOT VEGETABLES WITH BALSAMIC HONEY REDUCTION
This cold weather, cozy-up dish is a fantastic introduction to parsnips and squash. Chicken breast and root vegetables are simply tossed together, oven roasted and served with an enticing balsamic vinegar and red wine reduction.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (175°C).
- Cut squash in half and remove seeds. Peel and cut into 1 inch (2.5 cm) cubes. Cut the onion in half vertically. Peel and cut each half into four chunks each lengthwise. Cut the parsnips into 1 inch (2.5 cm) chunks. Add vegetables to a large bowl with the chicken breasts. Toss with olive oil, rosemary, thyme, basil, sea salt and freshly ground black pepper.
- Spread out on large baking sheet or roasting pan. Roast for 45 minutes until cooked through or chicken reaches internal temperature of 165°F (74°C). Flip pieces over during cooking.
- Make the honey red wine reduction while the chicken and vegetables are roasting by combining the balsamic vinegar, red wine and honey in a small saucepan. Bring to a boil, reduce heat and simmer until reduced by half (about 20-25 minutes).
- To serve place roast chicken and vegetables on a platter. Drizzle sauce over. Garnish with fresh chopped parsley.
Nutrition Facts :
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