Balsamic Mixed Vegetable Roast Food

ROAST VEGETABLE MEGAMIX

Steps:

• Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
• Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
• Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
• Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
• Toss the beets with the balsamic vinegar and whole herb sprigs.
• Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
• Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
• Toss the turnips with the vinegar and bay.
• Toss the fennel with the lemon juice, then pick over the thyme leaves.
• Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
• Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
• Once ready, give the tray a jiggle, then pile the veg on a platter.

BALSAMIC-ROASTED VEGETABLES

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.

BALSAMIC GLAZED VEGETABLES

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 BALSAMIC VEGETABLES

Steps:

• Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
• Preheat an oven to 475 degrees F (245 degrees C).
• Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
• Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

ROASTED VEGETABLES

Steps:

• To prepare your vegetables:
• Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
• Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
• To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
• Jamie's top tips:
• If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
• Turning the vegetables as they roast helps them to cook evenly. If you're using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo - just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
• You can also make this ahead of time and eat it cold - it's just as delicious!

BALSAMIC MIXED VEGETABLE ROAST

Steps:

• 1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt. Let stand for 30 minutes. Pat dry.
• 2. Preheat the oven to 450°F.
• 3. Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.
• 4. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.
• 5. Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing. Serve at room temperature.

BALSAMIC GLAZED ROASTED VEGETABLES

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!

BALSAMIC ROASTED VEGETABLE AND QUINOA SALAD

Steps:

• Pre-heat oven to 400ºF.
• Place the chopped vegetables and garlic on a baking sheet. Add rosemary, salt and pepper and toss with olive oil and vinegar so that vegetables are evenly coated.
• Place vegetables in oven and bake for 18-20 minutes or until carrots are tender, tossing halfway through the baking time.
• Meanwhile, combine water and rinsed quinoa in small sauce pan. Bring to boil then reduce heat, cover and cook for 15 minutes. Once quinoa is cooked, fluff with a fork then place in a large serving dish.
• Add roasted vegetables to quinoa and toss to combine OR serve roasted veggies right on top of quinoa.
• Optional: Add a bed of greens such as arugula to a serving bowl, and serve salad over greens.
• Top with almonds and goat cheese. Serve warm or chilled.

ROASTED VEGETABLES WITH BALSAMIC GLAZE

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 ROASTED VEGETABLES

Steps:

• Preheat oven to 190ºC conventional or 170ºC fan forced.
• Mix together the basting ingredients.
• Combine the pumpkin, carrot, parsnip and onion in a baking dish lined with baking paper . Brush with baste and make sure all the vegetables are coated really well.
• Bake vegetables for 30 mins, add the zucchini and baste, basting all the other vegetables again. Continue cooking another 20 mins or until vegetables are tender.
• Season and serve.

ROASTED MIXED VEGETABLES

Steps:

• Heat oven to 375°F.
• In a bowl, toss vegetables, oil, vinegar and rosemary.
• Season with salt (preferably sea or coarse) and pepper.
• Spread on baking sheet.
• Roast 15 minutes until crisp-tender.