Roasted Vegetables With Balsamic Vinegar Recipes

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ROASTED BALSAMIC VEGETABLES



Roasted Balsamic Vegetables image

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

¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme, or more to taste
1 teaspoon chopped fresh rosemary, or more to taste
1 clove garlic, minced, or more to taste
salt and freshly ground black pepper
2 potatoes, cut into bite-size pieces
½ small pumpkin - peeled, seeded, and chopped
2 onions, peeled and quartered
1 red chile pepper, quartered
1 clove garlic, unpeeled

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



Balsamic-Roasted Vegetables image

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

cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

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



Roasted Vegetables with Balsamic Glaze image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (see Cook's Note)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

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 ROASTED VEGETABLES



Balsamic Roasted Vegetables image

This balsamic roasted vegetables recipe features herbs, vegetables, and balsamic vinegar; it makes for an easy, healthy side dish for any occasion.

Provided by Rebecca Franklin

Categories     Side Dish     Dinner

Time 55m

Yield 6

Number Of Ingredients 12

4 cups red potatoes , cubed
2 cups baby carrots
1 large red onion, sliced into 1/4-wide strips
2 tablespoons balsamic vinegar
4 teaspoons olive oil
1 clove garlic, crushed and finely chopped
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1 cup green beans, sliced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

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.

Nutrition Facts : Calories 198 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 206 mg, Sugar 6 g, Fat 3 g, ServingSize 6 servings, UnsaturatedFat 0 g

VINEGAR ROASTED VEGETABLES



Vinegar Roasted Vegetables image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 cups

Number Of Ingredients 8

1 1/2 cups whole white mushrooms
1 medium yellow onion, chopped into 1-inch chunks (about 1 cup)
1 red bell pepper, chopped into 1-inch chunks (about 1 1/2 cups)
1/2 medium head cauliflower, cut into large florets (about 1 1/2 cups)
2 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup white vinegar
2 tablespoons chopped fresh parsley

Steps:

  • Place a rimmed sheet pan in the oven and preheat to 375 degrees F.
  • Mix together the mushrooms, onions, peppers and cauliflower in a large bowl, then lightly drizzle with olive oil and sprinkle with some salt. Add the white vinegar and toss to combine.
  • Pour vegetables and vinegar into the preheated sheet pan. Bake, rotating halfway through, until vegetables are tender and beginning to brown and the vinegar has evaporated, 15 to 20 minutes. Garnish with parsley.

BALSAMIC ROASTED VEGETABLES



Balsamic Roasted Vegetables image

An easy Balsamic Roasted Vegetables recipe

Provided by Kelsey Nixon

Categories     Onion     Side     Roast     Vegetarian     Low Cal     High Fiber     Dinner     Eggplant     Bell Pepper     Squash     Low Cholesterol     Vegan     Yellow Squash     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh basil
2 large red onions, halved, thinly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 orange bell pepper, cut into 1/2-inch-wide strips
1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
Coarse kosher salt

Steps:

  • Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
  • Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

ROASTED VEGETABLES WITH BALSAMIC VINEGAR



Roasted Vegetables With Balsamic Vinegar image

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

8 ounces fresh green beans, ends trimmed
1 small onion, cut into thin wedges
1 garlic clove, minced
1 tablespoon olive oil
1 dash salt
1 dash pepper
2 medium summer squash, halved lengthwise and sliced 1/4 inch thick
1/3 cup 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.

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

ROASTED VEGETABLES WITH THYME AND BALSAMIC VINEGAR



Roasted Vegetables With Thyme and Balsamic Vinegar image

This recipe is great as a light meal or side dish and is easy to make, despite the long cooktime. Note: If you choose to double this recipe, the cook time will be increased by quite a bit.

Provided by TerribleCook1017

Categories     Vegetable

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 8

1 parsnip
1 carrot
1 leek
1 white onion
6 garlic cloves, whole
2 tablespoons olive oil
2 tablespoons thyme
2 tablespoons balsamic vinegar (or to taste)

Steps:

  • Cut parsnip, leek, and carrot into short strips. Cut onion coarsely. Leave garlic cloves whole or cut in half. Do not peel the garlic.
  • Evenly coat the vegetables in the oil and thyme. Spread evenly in a pan and roast for 60 - 90 minutes at 400 degrees. Stir occasionally to avoid sticking to the bottom. Vegetables are done when parsnips and carrots are tender and the edges of the leeks are burnt.
  • Finally, drizzle balsamic vinegar to taste over vegetables, stir, and serve.

Nutrition Facts : Calories 234.2, Fat 14, SaturatedFat 1.9, Sodium 38.5, Carbohydrate 27, Fiber 5.2, Sugar 8, Protein 2.7

ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE



Roasted Vegetables with Balsamic-Lemon Vinaigrette image

Categories     Vegetable     Roast     Thanksgiving     Vegetarian     Kid-Friendly     Back to School     Squash     Sweet Potato/Yam     Fall     Brussels Sprout     Bon Appétit     Small Plates

Yield Serves 10

Number Of Ingredients 9

12 baby beets, trimmed, peeled
2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into 1-inch pieces
2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
1 1/2 pounds brussels sprouts, trimmed, halved lengthwise
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 whole garlic head, top 1/2 inch trimmed
1/4 cup balsamic vinegar
2 teaspoons grated lemon peel

Steps:

  • Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
  • Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.

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