Best Balsamic Roasted Root Vegetables Recipes

BALSAMIC-HONEY ROASTED ROOT VEGETABLES

Balsamic-Honey Roasted Root Vegetables image

This is an easy, inexpensive, stress-free recipe even a beginning cook could whip together. Perfect for fall and winter. This dish is usually served hot, but is also very tasty cold, either by itself or mixed in with spring greens and a balsamic or "goddess" dressing. You can easily substitute other root vegetables if you don't have these on hand - Try celery root, baking potatoes, red beets, etc.

Provided by Whats Cooking

Categories Yam/Sweet Potato

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

5 large carrots, unpeeled, in 3/4 inch slices
1 large yam, peeled, in 1 x 1 inch cubes
1 large rutabaga, peeled, in 1 x 1 inch cubes
4 turnips, peeled, in 1 x 1 inch cubes
1 large parsnip, in 3/4 inch slices
3 yellow beets, peeled, in 1 x 1 inch cubes
6 garlic cloves, unpeeled
3 stalks celery, in 3/4 inch slices
1/4 cup olive oil
1/4 cup balsamic vinegar
1/3 cup honey
1 teaspoon garlic powder
2 teaspoons fresh rosemary, minced
1/2 teaspoon salt
fresh ground black pepper, to taste
2 -3 small boiling potatoes, in 1x1 inch cubes (Yukon or New varieties) (optional)

Steps:

Preheat oven to 375 degrees.
Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.
Toss ingredients in a deep baking dish.
Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.
Toss vegetables and turn heat up to 400 degrees. Roast until vegetables are browned and caramelized (15-20 minutes).
Serve hot or at room temperature.

Nutrition Facts : Calories 195, Fat 5.8, SaturatedFat 0.8, Sodium 223, Carbohydrate 35, Fiber 6, Sugar 20.2, Protein 2.9

ROASTED ROOT VEGETABLES WITH HONEY, BALSAMIC VINEGAR, AND FRESH GOAT CHEESE

ROASTED ROOT VEGETABLES WITH HONEY, BALSAMIC VINEGAR, AND FRESH GOAT CHEESE image

Categories Vegetable Side Roast

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 pound of carrots, peeled, cut in three, and quartered
1/2 pound medium beets, peeled and cut into eighths
1/2 pound medium turnips, peeled, halved and sliced thick
1/2 pound medium parsnips, peeled, halved, and quartered
3 shallots, cut in half through the stem end (red onion chunks work well, too)
1/4 cup extra-virgin olive oil
kosher salt and fresh ground black pepper
1/4 cup honey
1/4 cup balsamic vinegar
4 ounces chilled fresh goat cheese

Steps:

Preheat the oven to 350. Toss the vegetables with the olive oil and salt and pepper in a big bowl (I just did it on the baking sheet, which I also lined with aluminum foil to help with cleanup). Dump them out onto a baking sheet in a single layer and roast for 25 minutes. Whisk together the honey and vinegar in a small bowl. Take the vegetables out of the oven, pour the vinegar-hone mixture over, and toss. Return the pan to the oven and cook until for tender and caramelized, about 20 more minutes. Top with pieces of goat cheese.

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING

Roasted Root Vegetables With Maple Balsamic Dressing image

Use your choice of vegetables including parsnips, potatoes, celeriac, red onions and beets or go with all orange and yellow as given in the recipe. Looks as good as it tastes. From Bonnie Stern's Essentials of Home Cooking.

Provided by Cookin-jo

Categories Yam/Sweet Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs sweet potatoes, peeled and cut 1/2 inch thick
2 lbs carrots, peeled and cut in 1/2 slices on the diagonal
1 lb butternut squash, peeled and cut in 2 inch wedges (or acorn squash)
2 orange bell peppers, seeded and cut in thick slices
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons thyme, chopped or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped

Steps:

Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.

MAPLE-BALSAMIC ROASTED ROOT VEGETABLES

Maple-Balsamic Roasted Root Vegetables image

From Andrea Chesman's 'Recipes from the Root Cellar'. Be sure the vegetables are cut uniform size for even roasting. We tested red beets, small heirloom potatoes (unknown variety), carrots and parsnips all from our CSA box for this recipe.

Provided by COOKGIRl

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 carrots, peeled and cut into 3/4 inch cubes
1 large rutabaga, peeled and cut into 3/4 inch cubes
1 large beet, peeled and cut into 3/4 inch cubes
1 yellow onion, halved and slivered
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons aged balsamic vinegar
3 tablespoons maple syrup (reduced slightly from 1/4 cup)
salt, to taste
cracked black pepper, to taste

Steps:

Preheat oven to 450 degrees.
Lightly oil a large baking sheet or shallow roasting pan.
Place the root vegetables in the pan.
Drizzle the olive oil over the vegetables then season with salt and pepper and tossing gently to coat; spreading the vegetables into a single layer.
Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking. Cook until lightly browned and just this side of tender.
Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup.
Pour the sauce over the vegetables the [final*]10 minutes of roasting. Cook the vegetable mixture until tender and the sauce has started to caramelize.
Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce.
Serve hot. Pass the salt and pepper shakers.
The sauce was **delicious** spooned over brown rice!

Nutrition Facts : Calories 185.6, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 86.2, Carbohydrate 18.2, Fiber 1.6, Sugar 13.9, Protein 0.9

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES

Balsamic Roasted Chicken Thighs with Root Vegetables image

I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil, divided
3 tablespoons stone-ground mustard
2 tablespoons balsamic vinaigrette
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 bone-in chicken thighs (about 2-1/4 pounds)
4 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2-inch pieces
4 shallots, chopped
1/4 teaspoon caraway seeds
4 tablespoons minced fresh parsley, divided
3 bacon strips, cooked and crumbled, divided

Steps:

In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING image

Categories Vegetable Side Roast

Yield servings

Number Of Ingredients 13

Ingredients

2 lbs sweet potatoes, peeled and cut 1/2" thick
2 lbs carrots, peeled and cut in 1/2" slices on the diagonal
1 lb butternut squash, peeled and cut in 2" wedges
2 orange bell peppers, seeded & cut in thick slices
2 tbsp vegetable oil
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
2 tbsp brown sugar
2 tbsp maple syrup
2 tbsp thyme, chopped or 1/2 tsp dried
1/2 tsp salt
1/4 tsp pepper
Optional garnishes: 2 tbsp parsley, chopped; crubled goat cheese, chopped roasted pecans or walnuts

Steps:

Combine the prepared vegetables in a large bowl and toss with oil. Spread into a large nonstick rimmed baking sheet. Use parchment paper if you like, but I not necessary. Roast at 375 degrees for 45 to 60 min., stirring once or twice, until browned and tender. Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Or alternatively, drizzle part of the vinegar mixture over the vegetables in the last 10 minutes of roasting and drizzle the remainder when vegetables are out of the oven. Sprinkle with parsley

MAPLE-BALSAMIC ROASTED ROOT VEGETABLES

Maple-Balsamic Roasted Root Vegetables image

From Andrea Chesman's 'Recipes from the Root Cellar'. Be sure the vegetables are cut uniform size for even roasting. We tested red beets, small heirloom potatoes (unknown variety), carrots and parsnips all from our CSA box for this recipe.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

2 carrots, peeled and cut into 3/4 inch cubes
1 large rutabaga, peeled and cut into 3/4 inch cubes
1 large beet, peeled and cut into 3/4 inch cubes
1 yellow onion, halved and slivered
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons aged balsamic vinegar
3 tablespoons maple syrup (reduced slightly from 1/4 cup)
salt, to taste
cracked black pepper, to taste

Steps:

Preheat oven to 450 degrees. Lightly oil a large baking sheet or shallow roasting pan. Place the root vegetables in the pan. Drizzle the olive oil over the vegetables then season with salt and pepper and tossing gently to coat; spreading the vegetables into a single layer. Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking. Cook until lightly browned and just this side of tender. Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup. Pour the sauce over the vegetables the [final*]10 minutes of roasting. Cook the vegetable mixture until tender and the sauce has started to caramelize. Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce. Serve hot. Pass the salt and pepper shakers. The sauce was **delicious** spooned over brown rice!

BALSAMIC ROASTED ROOT VEGETABLES

Balsamic Roasted Root Vegetables image

These veggies are seasoned with rosemary and pomegranate balsamic vinegar. Delicious!

Provided by Gretchen *** @gcolie

Categories Vegetables

Number Of Ingredients 6

Ingredients

root vegetables (i used carrots, turnips, and a red onion)
1 1/2 tablespoon(s) olive oil
1 tablespoon(s) pomegranate balsamic vinegar
2 1/2 teaspoon(s) crushed rosemary
1 1/2 - 2 teaspoon(s) seasonello bologna aromatic herb salt
freshly cracked black pepper

Steps:

Cut veggies into similar sized pieces. Toss in a bowl with olive oil, rosemary, seasoned salt, and a twist or two of the black pepper. Drizzle with balsamic vinegar and toss to coat.
Preheat oven to 425. Spread veggies evenly on baking sheet (I sprayed mine with olive oil). Don't crowd them, because they will steam and not roast. It depends on the size of your vegetables, but cook 30 to 45 minutes or until tender. Stir and toss vegetables halfway through cooking time.
Cook's notes: I use a mortar and pestle to crush my rosemary. The aromatic sea salt I purchased on Amazon. It's a combination of salt, pepper, rosemary, and sage. The pomegranate balsamic vinegar is thick, sweet, and tart. It's delicious and I usually drizzle it on salads and veggies. The brand is Zi Olive -they have a website with some amazing oils and vinegars. Check it out: https://www.ziolive.com/