Maple Balsamic Roasted Vegetables Food

MAPLE BALSAMIC ROASTED VEGETABLES

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.

MAPLE-BALSAMIC ROASTED ROOT VEGETABLES

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!

BROILED BALSAMIC-MAPLE VEGETABLES

Steps:

• For glaze, bring vinegar and syrup to boil in a small saucepan.
• Reduce heat and cook over medium heat, keeping an eye on it, until it begins to thicken.
• Set aside to cool.
• Place cut up vegetables in a large bowl.
• Drizzle with olive oil.
• sprinkle with seasonings and toss to coat.
• Broil vegetables 15 - 20 min, turning and stirring them around once.
• Brush with half the glaze and broil 6 - 8 min longer or until crisp tender.
• Add remaining glaze just before serving.

MAPLE ROASTED ROOT VEGETABLES

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.

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING

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.

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.