Best Balsamic Glazed Roast Vegetables Recipes

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BALSAMIC HERB SHEET PAN ROASTED VEGETABLES



Balsamic Herb Sheet Pan Roasted Vegetables image

Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, brussels sprouts and red onion for a colorful and delicious, healthy side dish.

Provided by Monique of AmbitiousKitchen.com

Categories     Dairy Free     Gluten Free     Grain Free     Nut Free     Paleo     Paleo Friendly     Side Dish     Vegan     Vegetarian

Time 50m

Number Of Ingredients 10

3 tablespoon olive oil
3 tablespoons balsamic vinegar
½ teaspoon garlic powder
1 teaspoon fresh thyme (or sub ½ teaspoon dried thyme)
1 teaspoon fresh chopped rosemary (or sub ½ teaspoon dried rosemary)
Freshly ground salt and pepper
3 cups cubed butternut squash
8 ounces brussels sprouts, cut in half and outer yellow leaves removed
4-5 medium carrots, halved and cut into 2 inch chunks
½ large red onion, cut into large wedges or chunks

Steps:

  • Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
  • In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
  • Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
  • Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 133 kcal, Fat 6.9 g, SaturatedFat 0.9 g, Carbohydrate 17.4 g, Fiber 4.4 g, Sugar 4.3 g, Protein 2.6 g

BALSAMIC GLAZED ROASTED VEGETABLES



Balsamic glazed roasted vegetables image

Easy recipe for roasted vegetables which get coated with a delicious, sticky, sweet and savory balsamic glaze. Subtitute maple syrup for the honey to make it vegan.

Provided by Makos

Categories     Side Dish

Time 1h15m

Number Of Ingredients 15

1 garlic clove cut in half
1 medium eggplant (roughly chopped)
3 medium zucchinis (roughly chopped)
1 red bell pepper (roughly chopped)
1 green bell pepper (roughly chopped)
2 carrots (roughly chopped)
1 pound (450 grams) baby potatoes cut in half (or regular potatoes, cubed
1 red onion (sliced)
2 bay leaves
1 teaspoon ground cumin
2 teaspoons thyme
salt and pepper to taste
4 tablespoons olive oil
1/4 cup balsamic vinegar
3 tablespoons honey (or maple syrup for vegans)

Steps:

  • Preheat your oven to 390°F (200°C).
  • Roast the vegetables: Rub a large pan or casserole dish with the garlic clove. Transfer the eggplant, the zucchinis, the carrots, the potatoes, and the onion to the pan (if you like the peppers very soft add them now, otherwise you'll add them after 30 minutes). Add the bay leaves, the cumin, the thyme, salt and pepper to taste, and the olive oil and mix well. Bake for 30 minutes. Add the peppers, stir well and bake for 15 minutes more.
  • Make the balsamic glaze: Mix the balsamic vinegar and the honey (or maple syruin a jar and shake well. Pour over the vegetables, mix well and continue baking for about 15 minutes or until thickened. Cooking time will depend on how much crowded your pan will be.
  • Eat!

Nutrition Facts : Calories 360 kcal, ServingSize 1 serving

BALSAMIC GLAZED VEGETABLES



Balsamic Glazed Vegetables image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 to 2 pounds of your choice of the following, or any combination of: "baby" packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini)
1/2 cup water
1/2 cup balsamic vinegar
1 tablespoon butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Steps:

  • Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
  • For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

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

BALSAMIC GLAZED ROAST VEGETABLES



Balsamic Glazed Roast Vegetables image

Here's a great way to jazz up some root vegies from Sfi. I usually add spuds & carrots to mine too!

Provided by Mandy

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

2 parsnips, peeled, halved lengthways
2 swedes, peeled, cut into chunks
2 turnips, peeled, cut into chunks
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
2 garlic cloves, crushed

Steps:

  • Preheat oven to 220°C Line a large roasting pan with baking paper. Remove core from parsnip (if woody) and cut into similar sized chunks to swede and turnip. Spread vegetables in a single layer in roasting pan.
  • Make balsamic glaze: Place oil, maple syrup, vinegar, garlic and salt and pepper in a screw-top jar. Secure lid and shake to combine. Heat a frying pan over medium-high heat. Add glaze and cook, stirring occasionally, for 5 minutes or until hot.
  • Pour glaze over vegetables and toss gently to coat. Roast vegetables, turning once, for 1 hour or until tender. Season with salt and pepper and serve with roast, grilled or pan-fried meat.

Nutrition Facts : Calories 72.3, Fat 4.5, SaturatedFat 0.6, Sodium 28.9, Carbohydrate 7.9, Fiber 0.8, Sugar 6, Protein 0.5

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