Balsamic Roasted Vegetables With Rosemary Artichokes Zucchini Recipes
BALSAMIC ROSEMARY ROASTED VEGETABLES (VEGAN, GRAIN-FREE)
Provided by Lauren Goslin
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- Mix the oil, vinegar, salt, pepper, garlic, and rosemary together in a large bowl.
- Add in the vegetables and toss to coat evenly.
- Spread them out on a parchment paper-lined baking sheet.
- Bake for 45-60 minutes (stir a few times while baking) until the squash is fork-tender.
Nutrition Facts : ServingSize 1 g, Calories 125 kcal, Carbohydrate 14.9 g, Protein 2.6 g, Fat 7.4 g, SaturatedFat 1.1 g, Sodium 254 mg, Fiber 3.7 g, Sugar 4.2 g, UnsaturatedFat 6.3 g
BALSAMIC ROASTED VEGETABLES WITH ROSEMARY, ARTICHOKES & ZUCCHINI
Serve these Balsamic Roasted Vegetables alongside roasted chicken or pot roast. Easy, healthy and delicious.
Provided by Dara Michalski | Cookin' Canuck
Categories Side Dishes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F. Lightly coat a large baking sheet with cooking spray.
- In a large bowl, combine zucchini, yellow squash, red bell pepper, onion and artichoke hearts.
- Toss gently with salt and pepper.
- Pour in artichoke liquid, balsamic vinegar, canola oil and rosemary. Toss again to coat the vegetables.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables until tender, turning occasionally, until tender, about 25 to 30 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 263 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
ROASTED BALSAMIC VEGETABLES
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. This dish can be varied to include whatever vegetables you prefer.
Provided by Harry Dubya
Categories Side Dish Vegetables Squash
Time 2h5m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 35.6 g, Fat 13.8 g, Fiber 4.8 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 53.8 mg, Sugar 8.1 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
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BALSAMIC ROASTED VEGETABLES - LAUREN KELLY NUTRITION
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5/5 (13)Category Brunch, Meatless, Side Dish, VegetarianCuisine AmericanCalories 84 per serving
- In a large bowl, combine the broccoli, red bell peppers, carrots, and asparagus. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, garlic, 2 tablespoons balsamic vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 25-30 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. Top with fresh lemon juice and 1 tablespoon balsamic vinegar.
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