Best Bettys Italian Balsamic Glazed Roasted Veggies Recipes

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

Time 1h15m

Number Of Ingredients 15

Ingredients

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

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

Ingredients

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.

SLOW-COOKER BALSAMIC ROOT VEGETABLES

Slow-Cooker Balsamic Root Vegetables image

Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h25m

Yield 8

Number Of Ingredients 11

Ingredients

1 lb parsnips, peeled, cut into 1 1/2-inch pieces
1 lb carrots, cut into 1 1/2-inch pieces
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 1/2 lb sweet potatoes, peeled, cut into 1 1/2-inch pieces
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon packed light brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup chopped fresh Italian (flat-leaf) parsley

Steps:

Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

BALSAMIC-GLAZED ROOT VEGETABLES

Balsamic-Glazed Root Vegetables image

Balsamic glaze provides a wonderful addition to this baked side dish that features parsnips, carrots and onion.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

1 lb parsnips, peeled, cut into 2-inch pieces (3 cups)
1 lb carrots, cut into 2-inch pieces (3 cups)
1/2 large red onion, thinly sliced, slices cut in half (2 cups)
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup balsamic vinegar
3 tablespoons honey
1 teaspoon Dijon mustard

Steps:

Heat oven to 425°F. In large bowl, toss parsnips, carrots, onion, oil, salt and pepper. Arrange vegetables in single layer in ungreased 17x12-inch half-sheet pan.
Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned.
In 1-quart saucepan, heat vinegar, honey and mustard to boiling; cook 6 to 8 minutes, stirring occasionally, until glaze is reduced to 1/3 cup. Remove from heat; drizzle glaze over vegetables.

Nutrition Facts : Calories 217, Carbohydrate 36 g, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 285 mg

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

Ingredients

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

BETTY'S ITALIAN BALSAMIC GLAZED ROASTED VEGGIES

Betty's Italian balsamic glazed roasted veggies image

Sweet, tangy and delicious Italian vegetables oven roasted - perfect for grilled meats, as a vegetarian meal served with couscous OR let cooled for as a topping for brushetta. I like this dish served warm or at room temp. Please note - this recipe looks like a lot to begin with, but it reduces by 50% after cooking. I normally...

Provided by Betty Bramanis

Categories Vegetables

Time 1h

Number Of Ingredients 6

Ingredients

3 capsicums/peppers any colour
2 large zucchini
1 punnet of cherry tomatoes
1 large spanish onion
2 tablespoons prepared baslamic glaze
2 tablespoons olive oil

Steps:

1. Pre-heat oven to 375oF/190oC and well grease a LARGE baking tray.
2. Wash and roughly chop all the vegetables, taking the seeds out the capsicum/peppers and peeling the onion. Place the veggies in the tray, pour over oil and toss well.
3. Gently pour the glaze all over - don't mix or stir. Bake for 35 minutes. Stir and bake for a further 10 minutes.