Roasted Sweet Potato Wedges With Balsamic Drizzle Recipes

ROASTED BALSAMIC SWEET POTATOES

Steps:

• Preheat oven to 375°. Place sweet potatoes in a 15x10x1-in. pan; drizzle with olive oil and sprinkle with salt and pepper. Turn to coat. Bake until tender, 30-35 minutes., Meanwhile, in a large skillet, cook bacon over medium-low heat until crisp; drain. Discard all but 4 teaspoons drippings., Cook celery and onion in drippings over medium heat until tender, 6-8 minutes. Stir in garlic; cook 1 minute. Add beef stock and balsamic vinegar; simmer until liquid is reduced by half, 5-8 minutes. Add paprika and, if desired, cumin; cook 1 minute longer., Pour balsamic mixture over sweet potatoes; add bacon. Toss to coat. Top with green onions and, if desired, minced fresh parsley; serve immediately.

CRISPY SWEET POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
• Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

OVEN ROASTED BALSAMIC POTATO WEDGES

Steps:

• Place potatoes in a baking dish, add garlic and season well with salt and pepper.
• Mix oil and balsamic vinegar together and drizzle over potatoes.
• Toss to mix and bake at 375° for approximately 45 minutes or until crispy and tender.

ROASTED SWEET POTATO WEDGES

Steps:

• Position a rack in the upper third of the oven, and preheat to 450 degrees F (230 degrees C).
• Mix together olive oil, garlic, and rosemary in a small bowl.
• Cut sweet potato lengthwise into 1 1/2-inch thick wedges; place in a large bowl. Season with salt and pepper and drizzle with oil mixture; toss gently to coat. Arrange wedges on a large baking sheet in a single layer so they are not touching.
• Bake in the preheated oven, turning once, until potatoes are softened and lightly browned, about 20 minutes. Carefully remove from the baking sheet.

BALSAMIC-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 400 degrees F. Divide sweet potatoes between two 15 1/2" by 10 1/2" jelly-roll pans. In 1-quart saucepan, heat sugar, vinegar, margarine, salt and 1/4 cup water to boiling over high heat. Divide sugar mixture between jelly-roll pans; toss with potatoes to coat. Spread potatoes evenly in pans.
• 2. Roast potatoes 45 minutes or until very tender and glaze thickens, turning potatoes occasionally to coat.

BALSAMIC ROASTED SWEET POTATOES AND BUTTERNUT SQUASH

Steps:

• Heat oven to 400 degrees. In a large bowl, toss together the potatoes, squash, olive oil, balsamic vinegar, butter, rosemary, salt, and pepper.
• Arrange the vegetables in a single layer in two 9-by-13-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 45 to 50 minutes, rotating the pans between the shelves halfway through roasting.
• Remove the pans from oven, and allow vegetables to cool slightly. Toss the vegetables with the arugula. Drizzle with additional olive oil and balsamic vinegar, and serve immediately.

BALSAMIC ROASTED POTATO WEDGES

Steps:

• Put oven rack in lower third of oven and preheat oven to 450°F.
• Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.
• Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.
• Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste.

ROASTED SWEET POTATO WEDGES WITH BALSAMIC DRIZZLE

Steps:

• Line a rimmed baking sheet with foil. Cut sweet potatoes into 1/2-inch-thick wedges. Place on the prepared baking sheet, drizzle with oil and toss well. Spread out in a single layer. Bake until tender when pierced with a knife, 25-30 minutes. Season with salt and pepper. Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12-15 min. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Swirl in butter. Drizzle the sauce over the sweet potatoes.