Roasted Vegetables with balsamic Glaze

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GMT - 6 Hours Roasted Vegetables with balsamic Glaze

Post by Khan on Sat Nov 26, 2016 4:45 pm

Made this with a few extra veggies (mushrooms, parsnips, red onions, garlic, etc), and it was a huge hit. I tend to cut things a little smaller than an inch, so should have cut the roasting time, but they were delicious!

Roasted Vegetables with Balsamic Glaze 
Recipe courtesy of Trisha Yearwood 
Total Time:  1 hr 
Prep:  15 min 
Cook:  45 min 
Yield:  6 servings 

1 large sweet onions, peeled and cut into quarters 
4 sweet potatoes, peeled and cut into 1-inch pieces 
1 lb Brussels sprouts, trimmed and halved 
1/2 medium butternut squash, peeled and diced 
1 lb carrots, peeled and cut on the bias into 1” slices 
1 lb beets, cubed 
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

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, and beets 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. 

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.

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