Best Maple Balsamic Roasted Root Vegetables Recipes

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

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!

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