Roastedbalsamicvegetableswithpenne Recipes

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.

ROASTED VEGETABLES WITH BALSAMIC VINEGAR

Steps:

• In a shallow roasting pan combine beans, onion, and garlic.
• Drizzle with olive oil;s prinkle with salt and pepper.
• Toss mixture until beans are evenly coated.
• Spread in a single layer.
• Roast in a 450° oven for 8 minutes.
• Stir in squash and roast 6 to 8 minutes more or until vegetables are tender and slightly browned.
• Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat.
• Boil gently about 5 minutes or until vinegar is reduced reduced by half (vinegar will thicken slightly).
• Drizzle the vinegar over roasted vegetables; toss until veggies are evenly coated.
• Enjoy.