Roasted Balsamic Winter Vegetables – Mel’s Kitchen Cafe
These simple roasted balsamic winter greens are intensely flavorful and so scrumptious! Both the flavors and veggies are simply adaptable.
Roasting greens is certainly one of my favourite methods to cook dinner and eat them! Cooking them till they’re golden brings out their naturally superb flavors, and people caramelized bits are delicious.
How to Roast Winter Veggies
For this recipe, we’re utilizing the next greens:
- candy potatoes
- Yukon gold potatoes
- purple bell peppers
- purple onions
- butternut squash
The veggies are peeled, cored, and prepped in a fashion befitting their standing, after which lower into items.
You need sufficient veggies to suit comfortably on a half sheet pan. If it feels overcrowded, you possibly can divide the greens amongst two sheet pans or use a kind of further giant and additional superior 3/4 sheet pans.
The more room there may be between the veggies, the crispier they’ll be across the edges, so divide amongst a number of sheet pans accordingly. I often cram all these veggies on one sheet pan, as a result of I like the way in which the greens cook dinner (and with the high cooking temperature and no-stirring, they nonetheless develop pretty golden edges).
Balsamic Dressing for Vegetables
Before popping the greens within the oven, whisk collectively:
- olive oil
- balsamic vinegar
- salt and pepper
- recent thyme
- recent rosemary
As famous under within the recipe, you possibly can experiment with dried herbs (or change the herbs as much as your liking).
But if you may get your arms on recent herbs, which is often simple to do even within the winter, I encourage you to take action for the very best taste punch.
Drizzle the dressing over the greens and toss to mix.
Roast the greens in a 450 diploma F oven till golden and tender. I discover the greens develop higher coloration and browned edges if left alone whereas roasting.
But you possibly can stir midway via if you would like.
I discover these roasted balsamic winter greens are tasty served heat or at room temperature.
These veggies are so scrumptious, they’re eat-the-complete-pan-worthy.
Feel free to vary up the veggies to your liking (and/or the herbs, as effectively). Even the balsamic vinegar will be tailored with completely different vinegar flavors. I’ve made these with common balsamic vinegar and likewise with a cranberry balsamic vinegar. YUM!
These roasted greens make a tasty aspect dish, meatless important dish, or serve them with one thing like this balsamic glazed pork or sluggish cooker turkey breast for a tremendous meal!
Lately, I’ve been making a batch of those roasted veggies and eating them all through the week for lunch with one or two fried eggs (#runnyyolkforever). So, so good.
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Roasted Balsamic Winter Vegetables
Vegetables:
- 2 medium Yukon gold potatoes, peeled and lower into 1-inch cubes
- 2 medium purple bell peppers, seeds and membranes eliminated and lower into 1-inch items
- 1 giant candy potato, peeled and lower into 1/2-inch items
- 1 medium purple onion, peeled and lower into 1-inch chunks
- ½ medium butternut squash, peeled, seeds eliminated and lower into 1/2-inch items
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons finely chopped recent rosemary (see observe for dried herbs)
- 1 teaspoon finely chopped recent thyme (see observe for dried herbs)
- 2 teaspoons coarse, kosher salt
- Pinch of black pepper
-
Preheat the oven to 450 levels F.
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Scatter the greens evenly on a half sheet pan. They ought to fill the pan in a single layer.
-
In a small bowl, whisk collectively all of the elements for the dressing. Drizzle the dressing over the greens and toss to coat evenly.
-
Spread the greens into an excellent layer and bake for 35 to 40 minutes till tender and golden.
-
Season to style with further salt and pepper, if wanted. Serve heat.
Vegetables: if you find yourself with too many greens for one half sheet pan, don’t crowd the greens right into a double layer – as an alternative divide the greens amongst two sheet pans (or use a bigger 3/4-measurement sheet pan).
Sheet Pans: The more room there may be between the veggies, the crispier they’ll be across the edges, therefore the observe within the recipe about dividing the greens amongst a couple of sheet pan, if desired. I often cram all of the veggies on one half sheet pan, as a result of I like the way in which the greens cook dinner (and with the high cooking temperature and no-stirring, they nonetheless develop pretty golden edges).
Serving: 1 serving, Calories: 218kcal, Carbohydrates: 37g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 817mg, Fiber: 6g, Sugar: 8g
Recipe Source: from Mel’s Kitchen Cafe (tailored from a recipe my mother’s buddy, Kim L., despatched her – thanks, Kim and mother!)
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