Roasted Asparagus And Potatoes With Dijon Balsamic Vinaigrette Recipes

ROASTED BALSAMIC NEW POTATOES

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.

BALSAMIC ASPARAGUS SALAD

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.

BALSAMIC ROASTED VEGETABLES

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

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.

ROASTED ASPARAGUS AND POTATOES WITH DIJON BALSAMIC VINAIGRETTE

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

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}

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.