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 BALSAMIC ONIONS
Provided by Melissa d'Arabian : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.
BALSAMIC ROASTED SAUSAGES WITH RED VEG
Make this dish a meal in a pan by stirring through some chickpeas or butter beans for the final five minutes
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the onions and peppers in a roasting tin, drizzle over the oil and vinegar and season well. Roast for 10 mins.
- Nestle the sausages, tomatoes and thyme, if using, in and around the veg, drizzle over the honey and cook for 25 mins more or so, turning the sausages halfway, until the sausages are cooked and everything is golden and sticky. Serve with mustard mash or crusty bread.
Nutrition Facts : Calories 412 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.48 milligram of sodium
ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
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 ROASTED ONIONS
Categories Onion Side Roast Quick & Easy Vinegar Winter Bon Appétit
Yield Makes 10 servings
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 through root end into 3/4-inch-thick wedges. 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.
- 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.
BALSAMIC ROASTED ONIONS
Provided by Deen Brothers
Categories cooking light produce vegetables
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees F.
- Add olive oil to a large skillet over medium heat. Once hot, add the onions to the pan and lay them flat on their sides. Cook on each side for 3 to 4 minutes, or until browned, being careful as you flip them. Add chicken stock, balsamic vinegar, garlic, rosemary, and thyme to the pan. Add dots of butter around the pan. Turn the onions in the liquid so they are nice and coated.
- Place the skillet in the oven and roast for 25 minutes, stirring on occasion so the onions don't stick to the pan. Roast until the onions are nice and soft and the balsamic is caramelized.
BALSAMIC THYME WHOLE ROASTED ONIONS
These whole roasted onions are seasoned with sweet balsamic vinegar and fresh thyme. The long roast time leaves them soft and buttery, almost melting in your mouth with each bite.
Provided by Gina Matsoukas
Categories Side Dishes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Slice off the tops of the onions and a small sliver on the bottom so that they sit flat. Leave the skin on around the outside and place in a small 8 inch cast iron skillet.
- Drizzle the onions with the olive oil then season with the salt, pepper, balsamic vinegar and thyme. Break the butter up into small pats and place on top of each onion.
- Roast for 45 minutes to 1 hour until golden brown and soft.
Nutrition Facts : Calories 146 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 102 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ROASTED CARROTS AND RED ONION WITH BALSAMIC VINEGAR
I made this last year for the holidays, and it was terrific! I added the garlic (of course!) I use a combo of the butter and the olive oil, but Zaar would not let me say this in the recipe. (Or maybe I don't know how to word it right.) Can easily be doubled or even tripled. Hope you enjoy!
Provided by Scoutie
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. If using the garlic, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
- Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, balsamic vinegar and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic (if using) Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
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
GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY
This recipe appeared in Gourmet a decade ago. I recently came upon it on epicurious.com and will try it on my George Foreman Grill.
Provided by justcallmetoni
Categories Onions
Time 36m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare outdoor or indoor grill.
- In a very small saucepan heat rosemary and vinegar over low heat until hot, but not boiling. Remove pan from heat and cover. Let stand for 20 minutes so that the vinegar becomes infused with the rosemary.
- In a metal measuring cup heat oil over low heat or microwave until warm. (Heating thins oil, making it easier to brush sparingly over onions.) If you are using an indoor grill, place slices on the grill. For an outdoor grill, use a grilling basket to keep onion slices from falling through. If you don't have a basket, place a soaked bamboo skewer through the rings parallel to the cuts so that they do not tumble through the grill. Brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill 4 to 6 minutes on each side, or until lightly charred and softened.
- Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.
- Serve onions warm or at room temperature.
RED ONIONS ROASTED WITH BALSAMIC AND HONEY
Steps:
- Preheat the oven to 325 degrees F.
- Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges.
SWEET ROASTED ONIONS
This vegetarian side dish works well with a Sunday roast. Sweeten the whole onions with balsamic vinegar and maple syrup
Provided by James Martin
Categories Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
- Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.
Nutrition Facts : Calories 89 calories, Fat 3 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC
Courtesy of Food Network's Tyler Florence. This is one of my favorite holiday dishes. It goes with everything, it's enjoyed by everyone, and it's super easy!
Provided by Penny Stettinius
Categories Onions
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat.
- Bring to a simmer and cook for 1 minute to reduce slightly.
- Place the onions, cut sides up, in a single layer on a baking pan.
- Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
Nutrition Facts : Calories 163.9, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.8, Carbohydrate 23, Fiber 0.8, Sugar 19.8, Protein 0.7
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
ROASTED RED ONIONS WITH BALSAMIC VINEGAR
The sweetness of the onion and the flavour of the vinegar make this a hearty fall side dish. If you are using a well aged expensive balsamic vinegar the sugar may not be needed.
Provided by Tebo3759
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove papery skin from onions, rub with olive oil and sprinkle with salt and pepper.
- Roast, uncovered, in a small pan at 375 for 1 1/2 hours or until tender.
- Remove onions and keep warm.
- Put water and vinegar in pan and boil 4 to 5 minutes.
- Mixture should reduce to about 1/4 cup.
- Remove from heat and add brown sugar.
- Cut onions in half and drizzle with vinegar mixture.
ROASTED BALSAMIC RED ONIONS
Categories Onion Side Roast Low Fat Low Sodium Wheat/Gluten-Free Vinegar Winter Gourmet
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450° F. and lightly coat a shallow baking pan with cooking spray.
- Arrange onions in one layer in pan and roast in middle of oven, stirring occasionally, until golden brown and just tender, about 15 minutes. Drizzle vinegar over onions and roast until most of vinegar is evaporated, about 3 minutes. Season onions with salt and pepper and keep warm, covered.
ROASTED RED ONIONS
Categories Condiment/Spread Onion Side Roast Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450°F. Line 2 large baking sheets with foil; butter foil generously. Arrange onion wedges cut side down on prepared sheets. Brush onions with melted butter. Mix thyme, salt, and pepper in small bowl; sprinkle over onions. Drizzle with vinegar. Cover baking sheets tightly with foil. Roast onions 20 minutes. Reverse baking sheets from top to bottom and continue to roast until bottoms of onion wedges are brown, about 20 minutes longer. Remove foil. Using spatula, turn onion wedges over; cover with foil and roast until bottoms of onions are brown and edges are slightly crisp, reversing position of baking sheets after 5 minutes, about 15 minutes total. (Can be prepared 1 day ahead. Refrigerate onions on sheets, covered. Rewarm uncovered in 350°F oven until heated through, about 15 minutes.)
ROASTED RED ONIONS
Provided by Jamie Oliver
Yield 6
Number Of Ingredients 7
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie's Steak night from Together - see the full collection of menus here.
- ON THE DAY Preheat the oven to 200°C/400°F/gas 6. Peel the onions, cut into 1cm-thick rounds and place in a large roasting tray. Dot over the butter and drizzle with 1 tablespoon of olive oil, then peel, slice and scatter in the garlic, as well as the sprigs of thyme. Add a pinch of sea salt and black pepper, toss together, then arrange in a single layer. Roast for 30 minutes on the middle shelf, giving the tray a jiggle halfway through. Remove, drizzle with the honey and red wine vinegar, mix well and shake flat. Cover with tin foil until needed.
- TO SERVE When the steak is resting, return the onions to the oven, covered, for 15 minutes, or until sticky and sweet. Before serving, season to perfection, tasting and tweaking.
Nutrition Facts : Calories 94 calories, Fat 3.8 g fat, SaturatedFat 1.2 g saturated fat, Protein 1.6 g protein, Carbohydrate 14.2 g carbohydrate, Sugar 11.2 g sugar, Sodium 0.3 g salt, Fiber 3 g fibre
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