Balsamic Honey Roasted Root Vegetables Recipes

BALSAMIC-HONEY ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 375 degrees.
• Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.
• Toss ingredients in a deep baking dish.
• Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.
• Toss vegetables and turn heat up to 400 degrees. Roast until vegetables are browned and caramelized (15-20 minutes).
• Serve hot or at room temperature.

HONEY AND BALSAMIC GLAZED ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 350. Line a baking sheet with parchment paper or aluminum foil.
• Place vegetables in a bowl and toss with the olive oil and salt and pepper to taste.
• Spread the vegetables out in a single layer and roast for 25 minutes.
• While vegetables are roasting, whisk together the honey and balsamic vinegar in a small bowl.
• Remove the vegetables from the oven, drizzle with the honey vinegar mixture and toss to coat. Return them to the oven and bake for 20 more minutes.
• Serve with the goat cheese sprinkled on top.

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.

HONEY-ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 450°.
• Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray.
• Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 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.

HONEY-ROASTED CHICKEN & ROOT VEGETABLES

Steps:

• Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.