Balsamic Mixed Vegetable Roast Recipes

ROASTED BALSAMIC VEGETABLES

Steps:

• Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
• Preheat an oven to 475 degrees F (245 degrees C).
• Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
• Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

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.

BALSAMIC ROASTED VEGETABLES

Steps:

• Gather the ingredients.
• Preheat oven to 400 F and lightly oil a large roasting pan.
• Toss together potatoes, carrots, onions, balsamic vinegar, olive oil, garlic, and herbs. Arrange vegetables on pan.
• Roast vegetables for 35 minutes, stirring every 10 minutes.
• Add cut green beans to pan and roast vegetables for an additional 10 minutes.
• Arrange roasted vegetables on a serving platter and season with salt and pepper.

ROASTED VEGETABLES WITH BALSAMIC GLAZE

Steps:

• For the roasted vegetables: Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
• For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

BALSAMIC MIXED VEGETABLE ROAST

Steps:

• 1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt. Let stand for 30 minutes. Pat dry.
• 2. Preheat the oven to 450°F.
• 3. Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.
• 4. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.
• 5. Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing. Serve at room temperature.

ROASTED VEGETABLES WITH BALSAMIC VINEGAR

Steps:

• In a shallow roasting pan combine beans, onion, and garlic.
• Drizzle with olive oil;s prinkle with salt and pepper.
• Toss mixture until beans are evenly coated.
• Spread in a single layer.
• Roast in a 450° oven for 8 minutes.
• Stir in squash and roast 6 to 8 minutes more or until vegetables are tender and slightly browned.
• Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat.
• Boil gently about 5 minutes or until vinegar is reduced reduced by half (vinegar will thicken slightly).
• Drizzle the vinegar over roasted vegetables; toss until veggies are evenly coated.
• Enjoy.