Friday, February 19, 2010

Roasted Balsamic Vegetables


I love a quick side, and this is a side dish I make fairly often, because it's so delicious but also involves very little effort, just chopping and roasting. What could be better?

Below are the recipes I love to include in this side dish, but you can pretty much use any veggies you like. I'm always switching it up because I enjoy variety. Spice of life, eh? You can also add, adjust, or double or even triple this recipe because it's so basic. Nothing's easier than that!

Roasted Balsamic Vegetables
(Angie original)

1 sweet potato, peeled and diced into largeish cubes
1 baking potato, peeled and diced into large cubes
1 red onion, cut into medium-sized chunks
1 orange or yellow pepper, sliced into long strips
1 red pepper, sliced into long strips
4 cloves garlic, minced
Olive oil, enough to coat veggies
Salt and pepper to taste
Balsamic vinegar for drizzling
Grated parmesan cheese

Heat oven to 375 F.

Chop up all your vegetables and dump them into a large bowl.. Pour olive oil over vegetables, enougb to coat them but not drown them. Give the mixture a couple large stirs with a decent sized spoon to evenly coat all the vegetables.

Pour vegetables onto a baking sheet and spread them out evenly. Season with salt and pepper to taste.

Bake for 30-45 minutes, until vegetables are tender, stirring every 15ish minutes to keep vegetables from burning. Keep them even to prevent uneven cooking.

When the vegetables are finished, sprinkle with balsamic vinegar and toss to coat. Top with parmesan before serving.

Notes:
  • That's it! Couldn't be simpler, right?
  • If you can find them, pearl onions are a lovely addition to this dish. Shallots also work in place of the red onion.
  • I prefer using red onion over white or spanish onion in this dish because it's a little sweeter and works well with the balsamic vinegar.

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