Best 2 Maple Balsamic Roasted Root Vegetables Recipes

Indulge in a symphony of flavors with our delectable Maple Balsamic Roasted Root Vegetables recipes, a culinary masterpiece that elevates the humble root vegetables to a gourmet delight. Embark on a delectable journey as we unveil three tantalizing variations, each offering a unique flavor profile to satisfy your taste buds. From the classic combination of maple and balsamic to the zesty kick of orange and thyme or the earthy charm of rosemary and garlic, these recipes promise an explosion of flavors that will leave you craving for more. With their vibrant colors and irresistible aromas, these roasted root vegetables are not only a feast for the eyes but also a symphony of flavors that will delight your palate. Get ready to transform ordinary root vegetables into an extraordinary culinary experience!

Here are our top 2 tried and tested recipes!

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING

Roasted Root Vegetables With Maple Balsamic Dressing image

Use your choice of vegetables including parsnips, potatoes, celeriac, red onions and beets or go with all orange and yellow as given in the recipe. Looks as good as it tastes. From Bonnie Stern's Essentials of Home Cooking.

Provided by Cookin-jo

Categories Yam/Sweet Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs sweet potatoes, peeled and cut 1/2 inch thick
2 lbs carrots, peeled and cut in 1/2 slices on the diagonal
1 lb butternut squash, peeled and cut in 2 inch wedges (or acorn squash)
2 orange bell peppers, seeded and cut in thick slices
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons thyme, chopped or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped

Steps:

Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.

MAPLE-BALSAMIC ROASTED ROOT VEGETABLES

From Andrea Chesman's 'Recipes from the Root Cellar'. Be sure the vegetables are cut uniform size for even roasting. We tested red beets, small heirloom potatoes (unknown variety), carrots and parsnips all from our CSA box for this recipe.

Provided by COOKGIRl

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 carrots, peeled and cut into 3/4 inch cubes
1 large rutabaga, peeled and cut into 3/4 inch cubes
1 large beet, peeled and cut into 3/4 inch cubes
1 yellow onion, halved and slivered
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons aged balsamic vinegar
3 tablespoons maple syrup (reduced slightly from 1/4 cup)
salt, to taste
cracked black pepper, to taste

Steps:

Preheat oven to 450 degrees.
Lightly oil a large baking sheet or shallow roasting pan.
Place the root vegetables in the pan.
Drizzle the olive oil over the vegetables then season with salt and pepper and tossing gently to coat; spreading the vegetables into a single layer.
Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking. Cook until lightly browned and just this side of tender.
Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup.
Pour the sauce over the vegetables the [final*]10 minutes of roasting. Cook the vegetable mixture until tender and the sauce has started to caramelize.
Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce.
Serve hot. Pass the salt and pepper shakers.
The sauce was **delicious** spooned over brown rice!

Nutrition Facts : Calories 185.6, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 86.2, Carbohydrate 18.2, Fiber 1.6, Sugar 13.9, Protein 0.9

Tips:

Choose the right root vegetables: For this recipe, firm and flavorful root vegetables like carrots, parsnips, turnips, and beets work best.
Cut the vegetables evenly: This will help them cook evenly. Aim for 1-inch cubes or wedges.
Toss the vegetables in the marinade: This will help them absorb the flavors of the maple, balsamic vinegar, and herbs.
Roast the vegetables at a high temperature: This will help them caramelize and get slightly crispy on the outside while staying tender on the inside.
Stir the vegetables halfway through roasting: This will help them cook evenly.
Serve the vegetables warm: They can be enjoyed as a side dish or as part of a main course.

Conclusion:

This recipe for maple balsamic roasted root vegetables is an easy and delicious way to enjoy these healthy and flavorful vegetables. The combination of maple syrup, balsamic vinegar, and herbs creates a sweet and tangy glaze that coats the vegetables and caramelizes them as they roast. The vegetables are tender on the inside and slightly crispy on the outside, making them a perfect side dish for any meal.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #vegetables #easy #fall #vegetarian #winter #dietary #seasonal #4-hours-or-less