Broiledbalsamicmaplevegetables Recipes

ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet (20x15), or 2 large ones (18x12), with non-stick cooking spray.
• Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. Add olive oil, vinegar, syrup, and thyme. Season generously with salt and black pepper. Toss to coat.
• Spread vegetables on prepared pan(s) in a single layer. Roast uncovered 40-45 minutes until vegetables are softened and browned, stirring every 15 minutes while baking.
• Can be made 3 hours ahead. Transfer to clean baking sheet and let stand at room temperature. Rewarm at 375°F for 10-15 minutes. Serve with Carrot Top Cashew Pesto as desired.

BALSAMIC-ROASTED VEGETABLES

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.

BROILED BALSAMIC-MAPLE VEGETABLES

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.