BALSAMIC ROASTED VEGETABLES
Classic Meatloaf Recipe
November 29, 2022
Ingredients
- cooking spray
- 10 medium peeled and cubed potatoes, or more to taste
- 4 large peeled and cut into 1/2-inch chunks carrots
- 1 medium onion, sliced into 1/4-inch thick slices
- 1/3 pound balsamic vinegar
- 1/4 cup melted unsalted butter
- 8 fresh thyme sprigs
- 1 tsp. minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, ground
- 4 cups broccoli
- 4 tablespoons olive oil
Tips
Here are some tips for roasting any kind of vegetable to achieve excellent results:To help them roast at a more even rate, chop harder vegetables into smaller pieces and softer vegetables into larger pieces. Use a lot of oil. If there isn't enough oil, the vegetables will shrink and dry out instead of turning caramelized.
Avoid crowding the baking sheet. If the vegetables are packed to closely together, steam will become trapped and the vegetables will stew in their own juices rather than caramelize.
Remember to stir! Stir the vegetables at least once halfway through the roasting time to make sure they cook evenly.
Storage: The balsamic vegetables should be kept in the refrigerator in an airtight container. To restore some of their crispness when reheating them, broil them in the oven for two to three minutes.
Balsamic roasted vegetables are one of many all-purpose side dish recipes that you can never have enough of. Use any vegetable for these sweet and salty caramelized vegetables, which are adaptable and reheat well (ideal for meal prep). They also pair well with a variety of main dishes thanks to their flavorful combination. They even make a simple but gorgeous side dish for Thanksgiving. This recipe is for you if you're sick of eating the same old side dishes! Balsamic vinegar, garlic, and thyme come together to create a roasted vegetable dish that will win you a lot of compliments for its wonderful, unique flavors.
Directions
Step one: Set the oven to 425 °F (220 deg. C)Coat a 9x13-inch baking dish with cooking spray. Step two: In a sizable glass bowl, combine the potatoes, carrots, onion, butter, thyme, garlic, balsamic vinegar, and salt and pepper. Spread the mixture into the prepared pan. Use foil to cover it.
Step two: Roast for 45 minutes in a preheated oven, shaking the pan every 15 minutes to ensure even cooking.
Step three: Remove the foil and continue to roast, uncovered, for another 30 minutes, stirring occasionally.
Optional additions and recipe modifications
Sweet potatoes: Yams, sweet potatoes, Japanese sweet potatoes, and purple sweet potatoes are all options. If none of those appeal to you, you can substitute any variety of potato, though you will need to bake any white/red/gold potato for slightly longer than sweet varieties. You can also omit the potatoes entirely and replace them with a variety of other vegetables.Peppers/Broccoli. The types of vegetables that can be used in this recipe are virtually limitless. Asparagus, edamame, carrots, zucchini, cauliflower, and so on and so forth. Simply use the same amount as listed in the recipe.
Olive oil: You can use any neutral oil. To add flavor, use flavored olive oil.
Garlic salt: Simply substitute 1 teaspoon salt and 1 to 2 teaspoons garlic powder.