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.
MAPLE BALSAMIC ROASTED VEGETABLES
Vegetables roasted with rosemary and olive oil, then finished with a drizzle of maple balsamic reduction. These vegetables are a must for your Thanksgiving table or next dinner party.
Provided by foodnessgracious
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well.
- Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another.
- Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
- When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
- Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
- Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
- Serve warm or store in the refrigerator until ready to use.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
BALSAMIC ROASTED ROOT VEGETABLES WITH ROSEMARY
Recipe came with our weekly Fruit Guys delivery. They noted that it has been Adapted from Bon Appétit.
Provided by Amber Dawn
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Position 1 rack in bottom third of oven and 1 rack in the center of oven and preheat oven to 400.
- Oil 9x13 roasting pan with 1 tbsp olive oil.
- Combine all vegetables and rosemary in a large mixing bowl.
- Add olive oil and balsamic vinegar and toss to coat.
- Season with salt and pepper.
- Fill the roasting pan with the vegetables and cover with a sheet of aluminum foil and place on the bottom oven rack.
- Roast for 30 minutes stiffing occasionally.
- Remove the foil and move the pan to the middle rack.
- Continue to roast until all vegetables are tender and browned in spots, stirring and turning vegetables occasionally, (~ 30 more minutes).
- Let stand on baking sheets at room temperature.
- Transfer roasted vegetables to large bowl and then serve.
- Cook's note: These vegetables can be prepared 4 hours ahead and used to dress up a green salad or can be enjoyed on their own.
Nutrition Facts : Calories 220.2, Fat 13.7, SaturatedFat 1.9, Sodium 8.4, Carbohydrate 22.9, Fiber 3, Sugar 2, Protein 2.7
MAPLE-BALSAMIC ROASTED ROOT VEGETABLES
From Andrea Chesman's 'Recipes from the Root Cellar'. Be sure the vegetables are cut uniform size for even roasting. We tested red beets, small heirloom potatoes (unknown variety), carrots and parsnips all from our CSA box for this recipe.
Provided by COOKGIRl
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Lightly oil a large baking sheet or shallow roasting pan.
- Place the root vegetables in the pan.
- Drizzle the olive oil over the vegetables then season with salt and pepper and tossing gently to coat; spreading the vegetables into a single layer.
- Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking. Cook until lightly browned and just this side of tender.
- Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup.
- Pour the sauce over the vegetables the [final*]10 minutes of roasting. Cook the vegetable mixture until tender and the sauce has started to caramelize.
- Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce.
- Serve hot. Pass the salt and pepper shakers.
- The sauce was **delicious** spooned over brown rice!
Nutrition Facts : Calories 185.6, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 86.2, Carbohydrate 18.2, Fiber 1.6, Sugar 13.9, Protein 0.9
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
MAPLE ROASTED ROOT VEGETABLES
The roasting makes these veggies extra sweet and even people who don't like beets or parsnips usually love this dish. You might want to line the baking sheets with parchment or use a Silpat mat.
Provided by Geema
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400.
- Place the cut root vegetables in a single layer on one or two large baking sheets.
- Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables.
- Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet.
- Season with salt and pepper.
- Bake for about 1 hour until the vegetables are done and a little caramelized from the syrup.
- Serve immediately.
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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ROASTED ROOT VEGETABLES (MAPLE BALSAMIC & PARMESAN)
From carlsbadcravings.com
Reviews 18Total Time 1 hr 5 minsCategory Side Dish
- Preheat oven to 425 degrees F. Line a 15 x 20 jelly roll pan with foil and spray with nonstick cooking spray.
- Add all of the vegetables to a large bowl followed by olive oil and all seasonings. Stir until evenly coated (I find it easiest to use my hands).
- Evenly divide the vegetables into two bowls (you can keep the bowl you just used). Add 3 tablespoons balsamic vinegar and 1 tablespoon maple syrup to the vegetables in one bowl. Stir to evenly coat. To the second bowl, stir in 1/2 cup freshly grated Parmesan. Stir to evenly combine.
- Spread vegetables onto prepared baking sheet in a single layer. Roast for 40-50 minutes, or until fork tender, removing the tray half way through cooking and stirring vegetables (keeping the two kinds of roasted vegetables separate).
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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.
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