BALSAMIC ROASTED ROOT VEGTABLES
Balsamic Roasted Root Vegtables with cumin and oregano makes for an amazing healthy side dish
Provided by Julia
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Put all chopped veggies into a large, deep casserole dish (this may require 2 casserole dishes).
- Whisk together the olive oil, balsamic vinegar and grated ginger. Pour over the vegetables and mix using a large wooden spoon.
- Sprinkle the seasonings and sea salt over the veggies and mix again until everything is coated.
- Bake 25 minutes and then remove casserole dish from oven to stir the vegetables well.
- Increase heat to 415 degrees, place vegetables back in the oven and bake an additional 20 to 35 minutes until the roots are cooked through.
Nutrition Facts : Calories 91 calories, Carbohydrate 16 grams carbohydrates, Fat 5 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, ServingSize 1 of 12, Sugar 7 grams sugar, UnsaturatedFat 0 grams unsaturated fat
ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE
A delicious medley of caramelized sweet potatoes, acorn squash, carrots, parsnips, and red onion coated in a balsamic-maple glaze. It's healthy, vegan, gluten free and you can make it ahead. A perfect side dish for weeknights and entertaining in fall and winter months!
Provided by Kim Peterson
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet (20x15), or 2 large ones (18x12), with non-stick cooking spray.
- Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. Add olive oil, vinegar, syrup, and thyme. Season generously with salt and black pepper. Toss to coat.
- Spread vegetables on prepared pan(s) in a single layer. Roast uncovered 40-45 minutes until vegetables are softened and browned, stirring every 15 minutes while baking.
- Can be made 3 hours ahead. Transfer to clean baking sheet and let stand at room temperature. Rewarm at 375°F for 10-15 minutes. Serve with Carrot Top Cashew Pesto as desired.
Nutrition Facts : ServingSize 1 serving, Calories 204 kcal, Carbohydrate 35 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 69 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 6 g
ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE
Easy-to-make and completely satisfying, this holiday staple is ideal for a crowd and comes together beautifully.
Provided by Circulon Gourmet Cookware
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat your oven to 425ºF.
- Place all of the vegetables and the olive oil in a large bowl, and toss well to thoroughly coat.
- Moderately sprinkle on salt and pepper. No need to get excessive with the salt at this stage, but it helps to bring out the sweet flavors when roasting. Add the rosemary and thyme sprigs, and toss to evenly distribute the seasonings.
- Spread the vegetables out in a single layer on a nonstick sheet pan (or two if needed), cover and bake for 40 minutes.
- Check the vegetables and cook another 5 minutes uncovered, if needed, or until the vegetables are tender but not mushy.
- Remove the rosemary and thyme. Taste test, and if desired, add more salt and pepper.
- Whisk the glaze ingredients together in a small saucepan over medium-low to medium heat. Cook, whisking often, for 5 to 10 minutes, or until thickened.
- Pour the glaze over the vegetables before serving. Stir to combine.
BALSAMIC ROASTED VEGETABLES
An easy Balsamic Roasted Vegetables recipe
Provided by Kelsey Nixon
Categories Onion Side Roast Vegetarian Low Cal High Fiber Dinner Eggplant Bell Pepper Squash Low Cholesterol Vegan Yellow Squash Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
- Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.
GLAZED ROOT VEGETABLES
When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.
Provided by Scott Koeneman
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.
Nutrition Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g
BALSAMIC-GLAZED ROOT VEGETABLES
Balsamic glaze provides a wonderful addition to this baked side dish that features parsnips, carrots and onion.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In large bowl, toss parsnips, carrots, onion, oil, salt and pepper. Arrange vegetables in single layer in ungreased 17x12-inch half-sheet pan.
- Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned.
- In 1-quart saucepan, heat vinegar, honey and mustard to boiling; cook 6 to 8 minutes, stirring occasionally, until glaze is reduced to 1/3 cup. Remove from heat; drizzle glaze over vegetables.
Nutrition Facts : Calories 217, Carbohydrate 36 g, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 285 mg
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
ROASTED ROOT VEGETABLES
Steps:
- In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.
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.
SLOW ROASTED ROOT VEGETABLES WITH LEMON MUSTARD GLAZE
Serve as main or side dish. Use a clay pot for the best taste and use low temp and roast as long as possible to bring out the flavor. Serve over rice or noodles for main meal [4 servings] or serve alone [8 servings] for side.
Provided by That is Dr House to
Categories Potato
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Vegetables use in any desired amounts: carrots, onions, celery, garlic, turnips, white potatoes, sweet potatoes, beets, fennel and parsnips. quarter the onions so they stay together. garlic should be peeled whole cloves.
- Not using clay pot:.
- Preheat oven to 300°F lightly spray a deep lasgne or roasting pan then place vegetables in pan and drizzle with oil and toss to coat.
- Cover pot and bake 3 hours or until vegetables are tender. Cover roasting pan with foil if using. Raise oven temp to 350F and sprinkle with balsamic vinegar. Roast for 20 minutes.
- Toss with 2 to 3 tbsp sunshine lemon mustard and place under broiler for several minutes. Check for vegetables to brown slightly and become crisp at edges. WATCH CAREFULLY ON THIS STEP.
- For Clay pot:.
- Preheat oven to 450°F Soak clay pot for at least 15 minutes. Vegetables should be in 2 inch chunks.
- If using clay pot omit oil and leave vegetables damp. Then sprinkle with the salt, rosemary and pepper. toss to coat.
- Cook for 45 minutes or until vegetables are tender. You can lower the heat and increase the time also. Do not raise temperature Remove from clay pot and place in other container for broiling step.
- Lemon mustard:.
- In med bowl combine mustard, vinegar, honey and salt. Let sit for 2 hours.
- Whisk in yolks, zest and juice. Place in double boiler and cook over simmering water, stir constantly until mustard thickens.
- Transfer to glass container. Let cool cap and refrigerate. IT IS NOT SUITED FOR HOT WATER BATH CANNING. Use within 6 weeks.
Nutrition Facts : Calories 341.5, Fat 20, SaturatedFat 3.7, Cholesterol 314.7, Sodium 1179.2, Carbohydrate 33, Fiber 3.6, Sugar 25.1, Protein 9.8
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ROASTED ROOT VEGETABLES WITH BALSAMIC-MAPLE GLAZE
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- 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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