Roasted Potatoes Onions And Carrots With Brown Sugar And Balsamic Vinegar Recipes

OVEN-ROASTED CARROTS AND ONIONS

Oven-Roasted Carrots and Onions image

The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.

Provided by Bren

Categories Side Dish Vegetables Onion

Time 55m

Yield 2

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 teaspoon white wine vinegar
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
1 pinch ground black pepper to taste
½ (16 ounce) package baby carrots
½ red onion, cut into wedges
4 cloves garlic, peeled and smashed

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

Nutrition Facts : Calories 182 calories, Carbohydrate 14.5 g, Fat 13.8 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 381.6 mg, Sugar 6.6 g

BALSAMIC ROASTED ONIONS AND POTATOES

Balsamic Roasted Onions and Potatoes image

Make and share this Balsamic Roasted Onions and Potatoes recipe from Food.com.

Provided by Lorac

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb red onion, peeled and sliced 1/2 inch thick
3 lbs potatoes, peeled and sliced 1/2 inch thick
1 cup butter
salt & freshly ground black pepper
6 fresh sage leaves, finely chopped
3/4 cup balsamic vinegar

Steps:

Preheat oven to 400°F.
Melt butter in a large skillet, add onions and potatoes and toss to coat.
Cook over medium heat, turning occasionally until vegetables are golden brown.
Season with salt and pepper, add sage and 1/2 the vinegar and mix.
Place in an ovenproof dish, cover and bake 20 minutes.
Add remaining vinegar, bake uncovered 20-30 minutes or until potatoes are tender.

Nutrition Facts : Calories 756.6, Fat 46.5, SaturatedFat 29.3, Cholesterol 122, Sodium 441.2, Carbohydrate 78.3, Fiber 9.4, Sugar 14.7, Protein 8.8

BALSAMIC-ROASTED BABY POTATOES & CARROTS

Balsamic-roasted Baby Potatoes & Carrots image

Make and share this Balsamic-roasted Baby Potatoes & Carrots recipe from Food.com.

Provided by CountryLady

Categories Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs baby red potatoes or 3 lbs white potatoes, halved (or both)
1 lb peeled baby-cut carrot (or 4 medium cut diagonally in chunks)
1 onion, thinly sliced
8 cloves garlic, peeled & smashed
1/3 cup balsamic vinegar
1/4 cup butter, melted
8 sprigs fresh thyme (or 1 tsp dried)
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

Line a large rimmed baking sheet with heavy duty foil.
Combine all ingredients in a large bowl.
Place on baking dish in a single layer& cover with foil.
Roast in a preheated 425F oven for 45 minutes, shaking the pan a few times.
Remove foil& roast, uncovered, for another 30 minutes, stirring occasionally, or until veggies are tender& golden.

Nutrition Facts : Calories 224.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.2, Sodium 394.2, Carbohydrate 39.4, Fiber 5.7, Sugar 6.2, Protein 4.4

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