BALSAMIC HERB SHEET PAN ROASTED VEGETABLES
Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, brussels sprouts and red onion for a colorful and delicious, healthy side dish.
Provided by Monique of AmbitiousKitchen.com
Categories Dairy Free Gluten Free Grain Free Nut Free Paleo Paleo Friendly Side Dish Vegan Vegetarian
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
- In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
- Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
- Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.
Nutrition Facts : ServingSize 1 serving (based on 6), Calories 133 kcal, Fat 6.9 g, SaturatedFat 0.9 g, Carbohydrate 17.4 g, Fiber 4.4 g, Sugar 4.3 g, Protein 2.6 g
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 VEGETABLES WITH BALSAMIC GLAZE
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
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.
ROASTED VEGETABLES
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
Provided by Saundra
Categories Side Dish Casseroles Squash Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g
ROASTED VEGETABLES WITH BALSAMIC VINEGAR
Easy way to fix fresh green beans and yellow summer squash with balsamic vinegar. The recipe comes from Better Homes and Gardens.
Provided by Barb G.
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 90, Fat 3.7, SaturatedFat 0.6, Sodium 49.9, Carbohydrate 12.8, Fiber 2.9, Sugar 7.9, Protein 2.6
More about "vinegar roasted vegetables recipes"
SCRUMPTIOUS ROASTED VEGETABLES - CRAVING TASTY
From cravingtasty.com
5/5 (24)Total Time 1 hr 5 minsCategory Appetizer, Side DishCalories 171 per serving
- Line a large, 15x21-inch baking sheet with parchment paper and set aside. If you are using smaller baking sheets you will need to roast the vegetables in two batches or on two baking sheets.
- Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper and salt in a small bowl, until well combined.
- Place the vegetables in a large bowl, big enough to accommodate all the veggies and still having some head space left to allow tossing. Pour the dressing all over the vegetables and toss well to coat the veggies with an even layer of the dressing.
ROASTED VEGETABLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
KETO OVEN ROASTED VEGETABLES RECIPE | WHOLESOME YUM
From wholesomeyum.com
ROASTED VEGETABLES - DAMN DELICIOUS
From damndelicious.net
HOW TO ROAST VEGETABLES IN THE OVEN | JESSICA IN THE …
From jessicainthekitchen.com
BALSAMIC ROASTED VEGETABLES WITH HERBS RECIPE - THE …
From thespruceeats.com
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – …
From wellplated.com
4.9/5 (34)Total Time 45 minsCategory Side DishCalories 164 per serving
CAMPBELL'S® ROASTED PORK TENDERLOIN WITH MUSHROOM SAUCE
From metro.ca
ROASTED MEDITERRANEAN VEGETABLES WITH BALSAMIC VINEGAR RECIPES
From yummly.com
ROASTED ROOT VEGETABLES (MAPLE BALSAMIC & PARMESAN) + VIDEO!
From carlsbadcravings.com
WINTER VEGETABLE PIE WITH DILL CREAM RECIPE
From telegraph.co.uk
HOW TO ROAST VEGETABLES IN THE OVEN (RECIPE INCLUDED)
From tasteofhome.com
SEARED SALMON WITH CREOLE-ROASTED ROOT VEGETABLES RECIPE
From today.com
HEALTHY SHEET PAN GNOCCHI, CHICKEN AND VEGETABLES
From sweetsavoryandsteph.com
ROASTED VEGETABLES WITH BALSAMIC VINEGAR - BETTER HOMES
From bhg.com
BALSAMIC ROASTED VEGETABLES - THE HIDDEN VEGGIES
From thehiddenveggies.com
THYME ROASTED VEGETABLES - CTV
From more.ctv.ca
COLORFUL ROASTED SHEET-PAN VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love