Roasted Asparagus And Potatoes With Dijon Balsamic Vinaigrette Recipes

ROASTED BALSAMIC NEW POTATOES

Roasted Balsamic New Potatoes image

Looking for a hearty side dish? Then check out this roasted potatoes recipe - ready in less than an hour!

Provided by Pillsbury Kitchens

Categories Side Dish

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 1/2 teaspoons dried thyme leaves
1 teaspoon dried rosemary leaves, crushed
1/8 teaspoon ground nutmeg
4 cloves garlic, finely chopped
2 lb small red potatoes (about 17)
3 tablespoons balsamic vinegar
1/4 teaspoon kosher (coarse) salt
1/8 teaspoon ground black pepper

Steps:

Heat oven to 375°F.
In 1-cup measuring cup, mix olive oil, thyme, rosemary, nutmeg and garlic. Cut potatoes in half; spread on nonstick 15x10x1-inch pan. Drizzle with olive oil mixture; toss to coat.
Bake 30 to 35 minutes or until potatoes are golden and slightly crispy. Drizzle with balsamic vinegar; toss to coat. Bake 5 minutes longer. Sprinkle with salt and pepper.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 2 g, TransFat 0 g

BALSAMIC ASPARAGUS SALAD

Balsamic Asparagus Salad image

For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That's one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. -Dolores Brigham, Inglewood, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup thinly sliced red onion
1/2 cup chopped sweet red pepper
1/4 cup dried cranberries
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Dash salt and pepper
3 tablespoons slivered almonds, toasted
3 tablespoons chopped cooked bacon or bacon bits

Steps:

In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 208mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

BALSAMIC ROASTED VEGETABLES

Balsamic Roasted Vegetables image

An easy Balsamic Roasted Vegetables recipe

Provided by Kelsey Nixon

Categories Onion Side Roast Vegetarian Low Cal High Fiber Dinner Eggplant Bell Pepper Squash Low Cholesterol Vegan Yellow Squash Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh basil
2 large red onions, halved, thinly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 orange bell pepper, cut into 1/2-inch-wide strips
1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
Coarse kosher salt

Steps:

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

ZESTY MARINATED ASPARAGUS

Zesty Marinated Asparagus image

Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.

Provided by KNITMAMA

Categories Side Dish Vegetables Asparagus

Time 3h

Yield 4

Number Of Ingredients 6

Ingredients

2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 ½ cups balsamic vinaigrette salad dressing
2 teaspoons grated lemon zest
¼ cup chopped fresh parsley
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g

ROASTED ASPARAGUS AND POTATOES WITH DIJON BALSAMIC VINAIGRETTE

Roasted Asparagus and Potatoes With Dijon Balsamic Vinaigrette image

From Getting Thin and Loving Food by Kathleen Daelemans. So good you won't know it's good for you. Great with fish, chicken, or steak.

Provided by greeneggs

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons balsamic vinegar
1 small shallot, very finely minced
kosher salt
1 bunch asparagus, trimmed and cut into two inch pieces
1 tablespoon extra virgin olive oil
2 teaspoons extra virgin olive oil
cracked black pepper
1 lb baby red potato, cut into quarters
1 tablespoon Dijon mustard

Steps:

Preheat oven to 450 degrees.
In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.
Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.
Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.
Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.
When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.

ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR

Asparagus Salad with Sweet Balsamic Vinegar image

Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.

Categories Salad Nut Pepper Vegetable Side Picnic Quick & Easy Low Cal Mother's Day Backyard BBQ Vinegar Pecan Asparagus Bell Pepper Spring Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped pecans, toasted

Steps:

Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

BALSAMIC CHICKEN {EASY MARINADE}

Balsamic Chicken {Easy Marinade} image

Robustly flavored Balsamic Chicken! Chicken is soaked in a flavorful garlic and herb + balsamic vinegar marinade then grilled to browned perfection.

Provided by Jaclyn

Categories Main Course

Time 2h30m

Number Of Ingredients 9

Ingredients

1/3 cup balsamic vinegar
1/4 cup olive oil
1 Tbsp minced garlic ((3 cloves))
2 tsp minced fresh rosemary ((or 3/4 tsp dried))
2 tsp minced fresh thyme ((or 3/4 tsp dried))
2 tsp dijon mustard
1 tsp each salt (and freshly ground black pepper)
2 lbs. boneless skinless chicken thighs ((or breasts))
1 Tbsp chopped fresh parsley, (optional)

Steps:

Place chicken in a gallon size resealable bag (or you can use a bowl).
In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
Heat over medium-high heat to 400 degrees. Partway through heating don't forget to clean and oil grill grates (with a little vegetable oil or olive oil using tongs and a balled up paper towel).
Remove chicken from marinade while shaking excess marinade off back into bag. Transfer to grill and cook covered about 5 to 8 minutes per side.
Cook time varies based on thickness, check internal temperature of chicken in thickest portion to 165 degrees for doneness.
Garnish with parsley if desired. Serve warm.

Nutrition Facts : Calories 276 kcal, Carbohydrate 3 g, Protein 35 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 172 mg, Sodium 380 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

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