Glazed Winter Vegetables Recipes

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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

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

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.

MARSALA GLAZED WINTER VEGETABLES



Marsala Glazed Winter Vegetables image

Make and share this Marsala Glazed Winter Vegetables recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

3 cups cubed peeled rutabagas (about 1/2 pound)
1 1/3 cups parsnips (1/2-inch-thick slices)
1 1/4 cups white pearl onions, peeled (about 1/2 pound)
1 cup slice carrot (1/2-inch-thick slices)
1 1/2 cups trimmed halved Brussels sprouts (about 1/2 pound)
cooking spray
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground nutmeg
1/2 cup dry marsala wine

Steps:

  • Preheat oven to 450°.
  • Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot; cook 4 minutes. Add Brussels sprouts, and cook 1 minute.
  • Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray. Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts.
  • Pour wine over vegetables; cover pan with foil. Bake vegetables at 450° for 30 minutes.
  • Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.

Nutrition Facts : Calories 130.4, Fat 4.6, SaturatedFat 1.6, Cholesterol 5.1, Sodium 248.9, Carbohydrate 18.2, Fiber 4.9, Sugar 8.3, Protein 2.3

GLAZED VEGETABLES



Glazed Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4

Number Of Ingredients 0

Steps:

  • Cook 4 each sliced carrots and celery stalks in salted boiling water, 5 minutes. Add 1 1/2 cups frozen pearl onions; cook 1 more minute, then drain. Cook 2 tablespoons each butter and sugar, and the juice from 1/2 lemon in a skillet until syrupy. Toss in the vegetables and season with salt and pepper.

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  • Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  • Sprinkle with parsley, season to taste, and serve hot.

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