Best Broiled Balsamic Maple Vegetables Recipes

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BROILED BALSAMIC-MAPLE VEGETABLES



Broiled Balsamic-Maple Vegetables image

A selection of fresh vegetables broiled with a sultry sweet-tangy sauce. This recipe originates in Our Canada magazine, and calls for grilling the veggies. A variety of other veggies could be used also.

Provided by woodland hues

Categories     Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb asparagus spear, trimmed
3/4 lb carrot, halved and quartered
2 small zucchini, halved and cut into thirds
1 large red pepper, seeded, cut into eights
1 medium red onion, cut into wedges
1 -2 tablespoon olive oil
1 teaspoon dried thyme or 1 tablespoon fresh thyme, minced
salt and pepper
1/3 cup balsamic vinegar
1/3 cup maple syrup

Steps:

  • For glaze, bring vinegar and syrup to boil in a small saucepan.
  • Reduce heat and cook over medium heat, keeping an eye on it, until it begins to thicken.
  • Set aside to cool.
  • Place cut up vegetables in a large bowl.
  • Drizzle with olive oil.
  • sprinkle with seasonings and toss to coat.
  • Broil vegetables 15 - 20 min, turning and stirring them around once.
  • Brush with half the glaze and broil 6 - 8 min longer or until crisp tender.
  • Add remaining glaze just before serving.

Nutrition Facts : Calories 186.1, Fat 4.1, SaturatedFat 0.6, Sodium 81, Carbohydrate 37.1, Fiber 6.1, Sugar 24.9, Protein 4.2

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY



Roasted Veggie Salad With Maple Balsamic Vinaigrette Recipe by Tasty image

Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup

Provided by Merle O'Neal

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

1 bell pepper, chopped
1 lb sweet potato, skinned and chopped
1 lb brussels sprouts, halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach, for salad base
1 tablespoon feta cheese, to garnish
3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Combine all vegetables (except spinach) in large bowl and stir.
  • Add salt, pepper, oregano, and olive oil for the salad and stir.
  • Spread vegetables on baking sheet and bake for 40 minutes.
  • To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
  • In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
  • Drizzle dressing over salad.
  • Enjoy!

Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams

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

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.

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

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

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