Best Roasted Vegetables With Balsamic Glaze Recipes

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

Ingredients

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-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

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

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