BALSAMIC POTATOES AND ONIONS
Yummy side dish. We especially enjoy it in the fall and winter. Great comfort food. The cooking time sounds like its way too long, but it produces an incredible texture and really lets the seasonings incorporate in to food.
Provided by Sheynath
Categories Potato
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Wash potatoes, remove any blemishes, but do not peel.
- Clean and peel onions, but leave whole.
- Place potatoes and onions in a deep baking dish that has a lid.
- Sprinkle vinegar over potatoes and onions.
- Dot butter around the top.
- Sprinkle thyme leaves and salt and pepper evenly over everything.
- Place lid on dish (seal with foil if no lid), and place in the oven.
- Bake for 2 hours (yes, 2 hours is correct), stirring gently every 1/2 hour.
- Turn down heat if the glaze starts to burn.
- The butter and vinegar will have reduced to a thick glaze that coats the vegetables.
BALSAMIC POTATOES
These spuds really are a phenomenon. They look dark and gnarly, and they're beautiful yet kind of charmingly ugly at the same time. The volume of balsamic used here requires you to have faith. Trust me - incredible things will happen.
Provided by Jamie Oliver
Categories Sides Christmas Potato Vegetable sides
Time 2h20m
Yield 10 as a side
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
- Drain in a colander, leave to steam dry completely, then divide the wedges between two large roasting trays.
- Drizzle 2 tablespoons of oil into each tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway.
- Meanwhile, peel and slice the onions and garlic. When the time's up on the potatoes, scatter over the onions and garlic, then pour over the balsamic.
- Roast for 50 minutes to 1 hour, using a fish slice to carefully turn the potatoes in all the sticky balsamic yumminess a few times during cooking, and adding the butter and thyme leaves to the party for the last 10 minutes. In the spirit of this bonkers but genius dish, if you're in any doubt when you turn them that it's doing the right thing, just be brave and add an extra drizzle of balsamic, then return to the oven until gnarly and roasted.
- Serve on a platter sprinkled with the rocket. This is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I've even enjoyed it as a lovely lunch with a big old salad. Delicious.
Nutrition Facts : Calories 307 calories, Fat 7.2 g fat, SaturatedFat 2.8 g saturated fat, Protein 6.4 g protein, Carbohydrate 56.4 g carbohydrate, Sugar 12.6 g sugar, Sodium 0.3 g salt, Fiber 4.2 g fibre
ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR
This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.
Provided by Dianna Jacobs-Fresh
Categories Side Dish Vegetables Onion
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
- Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g
BALSAMIC ONIONS
Steps:
- Preheat the oven to 375 degrees.
- Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.
BALSAMIC-BAKED ONIONS AND POTATOES WITH ROAST PORK
This dish has attitude - it uses a lot of balsamic vinegar but, trust me, it works really well! The onions and potatoes are baked in the vinegar, making them crispy, dark, sticky and sweet. I've chosen to serve them with roasted pork, but beef or lamb works just as well. I prefer red onions for their color and sweetness.
Provided by Jamie Oliver
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
- To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.
- Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)
- Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
- After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.
ROASTED BALSAMIC RED POTATOES
When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It turned out great! -Lisa M. Varner, El Paso, TX
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BALSAMIC-BAKED ONIONS AND POTATOES (JAMIE OLIVER)
From JAMIE AT HOME by Jamie Oliver. A must-try for all who love great spuds. Pair with roast pork, lamb or chicken. Jamie has this cooking on the top shelf of his oven while he does his roast pork underneath. I made this dish to accompany grilled lamb chops, so I baked it in the middle of the oven.
Provided by evelynathens
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
- Get a roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove.
- When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic.
- Add the potatoes and toss them in all the flavors.
- Add the onions and all the balsamic vinegar and season with salt and pepper.
- Cook for 5 minutes on the burner to reduce the balsamic vinegar a little.
- Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
BALSAMIC ROASTED ONIONS
Steps:
- Cut ends off onions, leaving stem and core intact. Quarter onions through core and peel away skin.
- Place onions in a large resealable bag with balsamic dressing, tarragon, and garlic. Squeeze out air and seal bag. Marinate in refrigerator for 1 to 4 hours, turning occasionally.
- Remove onions from refrigerator 30 minutes before roasting and bring to room temperature.
- Preheat oven to 400 degrees F. Lightly spray a baking pan with olive oil cooking spray.
- Place onions cut side up in prepared baking pan and pour marinade over top. Season with freshly ground black pepper.
- Roast in preheated oven for 25 minutes or until fork tender. (If onions begin to brown too quickly, cover loosely with foil.)
BALSAMIC ROASTED ONIONS AND POTATOES
Make and share this Balsamic Roasted Onions and Potatoes recipe from Food.com.
Provided by Lorac
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Melt butter in a large skillet, add onions and potatoes and toss to coat.
- Cook over medium heat, turning occasionally until vegetables are golden brown.
- Season with salt and pepper, add sage and 1/2 the vinegar and mix.
- Place in an ovenproof dish, cover and bake 20 minutes.
- Add remaining vinegar, bake uncovered 20-30 minutes or until potatoes are tender.
Nutrition Facts : Calories 756.6, Fat 46.5, SaturatedFat 29.3, Cholesterol 122, Sodium 441.2, Carbohydrate 78.3, Fiber 9.4, Sugar 14.7, Protein 8.8
BALSAMIC ROASTED ONIONS
This is a recipe I got in epicurious. It is one of those 'perfect' things you so rarely come across - nothing can be improved upon. Epicurious says it feeds 10. My husband and I say 'HA!!!' (it sometimes never makes it to the table and is eaten directly out of the pan).
Provided by evelynathens
Categories Onions
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
- Line 2 large baking sheets with foil.
- Cut onions crosswise nearly, but not quite, all the way through. Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
- Place in medium bowl; toss with oil.
- Arrange onions, cut side down, on baking sheets.
- Sprinkle with salt and pepper.
- Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
- Meanwhile, melt butter in heavy small saucepan over medium-high heat.
- Add sugar and stir until sugar dissolves.
- Remove from heat.
- Add vinegar.
- Return to heat.
- Simmer until mixture thickens slightly, about 2 minutes.
- (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter.
- Drizzle glaze over.
- Sprinkle with parsley.
Nutrition Facts : Calories 204.7, Fat 12.5, SaturatedFat 5.2, Cholesterol 18.3, Sodium 70.7, Carbohydrate 22.4, Fiber 3.1, Sugar 12.9, Protein 2.1
BALSAMIC CHICKEN WITH POTATOES AND ONIONS
Make and share this Balsamic Chicken With Potatoes and Onions recipe from Food.com.
Provided by jd_2077
Categories Chicken
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour 3 Tbsp vinegar over chicken and marinate for several hours or overnight.
- Preheat oven to 350 degrees.
- Wash potatoes thoroughly and cut into ¼ inch slices. Steam in a vegetable steamer until almost tender (approx. ten minutes).
- Meanwhile, in a small skillet, saute onion in olive oil on medium heat. Add a splash of water and cook until soft.
- Mix in remaining tablespoon vinegar.
- Mix in potatoes.
- Pour the potato mixture into a shallow casserole large enough to accommodate a layer of potatoes covered by chicken breasts. Sprinkle potatoes with about ¼ tsp of thyme.
- Remove chicken from marinade and place on top of potatoes. Discard marinade. Season with salt, pepper, and remaining thyme.
- Bake for 30-45 minutes or until chicken is cooked through.
BALSAMIC ROASTED RED POTATOES
"My family loves potatoes, and I fix them many different ways. This tasty version is one of our favorites," says Bev Bosveld from Waupun, Wisconsin. Well-seasoned with garlic, thyme, nutmeg and rosemary, plus balsamic vinegar, these potatoes are sure to stand our at any meal.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, combine the potatoes, onion and garlic; cook over medium-high heat in oil for 2-3 minutes or until heated through. Stir in the thyme, rosemary and nutmeg. Cook and stir for 2-3 minutes longer or until heated through., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
More about "balsamic roasted onions and potatoes food"
ROASTED BALSAMIC NEW POTATOES RECIPE - PILLSBURY.COM
From pillsbury.com
ROASTED BALSAMIC ONIONS | ITALIAN FOOD FOREVER
From italianfoodforever.com
BALSAMIC ROASTED ONIONS - PAULA DEEN
From pauladeen.com
SWEET POTATO, BALSAMIC ONION AND SOPPRESSATA PIZZA - FOOD & WINE
From foodandwine.com
BALSAMIC ROASTED ONIONS AND POTATOES - LUNCHLEE
From lunchlee.com
BALSAMIC ROASTED SAUSAGE, PEPPERS, AND POTATOES
From mygourmetconnection.com
SALISBURY STEAK WITH MUSHROOM GRAVY | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
SAUSAGE SALAD WITH ROASTED APPLE AND ONION | MOORLANDS EATER
From moorlandseater.com
BALSAMIC ROASTED POTATOES – LEITE'S CULINARIA
From leitesculinaria.com
BALSAMIC POTATOES, SWEET RED ONIONS, THYME, GARLIC AND ROCKET
From delicious.com.au
ROASTED POTATOES, CARROTS, AND ONION - PLANT-FORWARD SIDE DISH
From totaste.com
BALSAMIC ROASTED ONIONS AND POTATOES | JUST A PINCH …
From justapinch.com
CHAPLIN ON INSTAGRAM: "TUNA CARPACCIO, ROASTED BONE MARROW, …
From instagram.com
BALSAMIC ROASTED BRUSSELS SPROUTS WITH GUANCIALE : R/RECIPES - REDDIT
From reddit.com
BALSAMIC CHICKEN & MASHED POTATOES WITH ROASTED BROCCOLI
From blueapron.com
ROASTED SWEET POTATOES WITH BALSAMIC ONION | RECIPES | FUSTINI'S …
From fustinis.com
MUSHROOM AND BLACK BEAN BURGERS WITH BALSAMIC-GLAZED ONIONS
From washingtonpost.com
VEGAN RECIPES ON INSTAGRAM: "NOURISH BOWL . . FULL RECIPE …
From instagram.com
BALSAMIC ROASTED RED ONIONS - GOOD HOUSEKEEPING
From goodhousekeeping.com
#PALEO ON INSTAGRAM: "SWEET POTATO FRIES WITH BEET KETCHUP, …
From instagram.com
BALSAMIC ROASTED CHICKEN WITH SOUR CREAM AND CHIVE POTATO SALAD …
From goodmorningamerica.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love