Best 6 Roasted Root Vegetables With Maple Balsamic Dressing Recipes
## Roasted Root Vegetables with Maple Balsamic Dressing: A Symphony of Sweet and Savory Flavors
Roasted root vegetables are a classic side dish that can easily steal the show with their caramelized exteriors and tender, flavorful interiors. This recipe takes roasted root vegetables to the next level with a delectable maple balsamic dressing that adds a sweet and tangy touch. The dressing is made with pure maple syrup, balsamic vinegar, olive oil, Dijon mustard, and a hint of garlic and thyme. It's the perfect complement to the roasted vegetables, which include carrots, parsnips, sweet potatoes, and turnips. This dish is not only delicious but also incredibly nutritious, packed with vitamins, minerals, and antioxidants. It's a perfect side dish for a holiday meal or a weeknight dinner.
### Additional Recipes:
* **Roasted Brussels Sprouts with Balsamic Glaze:** This recipe takes ordinary Brussels sprouts and transforms them into a delightful side dish. The sprouts are roasted until tender and slightly charred, then tossed in a tangy balsamic glaze.
* **Honey Garlic Roasted Carrots:** These carrots are roasted to perfection and coated in a sticky-sweet honey garlic sauce. They're a great snack or side dish that's sure to please everyone.
* **Roasted Sweet Potato Wedges with Chipotle Lime Crema:** These sweet potato wedges are crispy on the outside and fluffy on the inside. They're served with a creamy chipotle lime crema that adds a smoky and tangy flavor.
* **Roasted Vegetable Skewers with Chimichurri Sauce:** These skewers are a fun and easy way to serve roasted vegetables. They're made with a variety of vegetables, such as zucchini, bell peppers, and mushrooms, and grilled until tender. The chimichurri sauce adds a bright and herbaceous flavor.
ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING
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
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.
ROASTED VEGETABLES WITH BALSAMIC GLAZE
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the roasted vegetables: Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
- For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.
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
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
MAPLE ROASTED ROOT VEGETABLES
The roasting makes these veggies extra sweet and even people who don't like beets or parsnips usually love this dish. You might want to line the baking sheets with parchment or use a Silpat mat.
Provided by Geema
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400.
- Place the cut root vegetables in a single layer on one or two large baking sheets.
- Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables.
- Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet.
- Season with salt and pepper.
- Bake for about 1 hour until the vegetables are done and a little caramelized from the syrup.
- Serve immediately.
BALSAMIC-ROASTED VEGETABLES
If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!
Provided by Cindy Davis
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g
Tips:
- Choose the right vegetables. Use firm, root vegetables that will hold their shape when roasted, such as carrots, parsnips, turnips, and sweet potatoes.
- Cut the vegetables evenly. This will help them cook evenly. If the vegetables are too big, they will take longer to cook and may not get as crispy.
- Toss the vegetables in oil and seasonings before roasting. This will help them brown and caramelize.
- Roast the vegetables at a high temperature. This will help them get crispy and tender.
- Don't overcrowd the pan. If the vegetables are too crowded, they will steam instead of roast.
- Roast the vegetables until they are tender and slightly browned. The exact cooking time will vary depending on the type of vegetables you are using.
- Make the maple balsamic dressing while the vegetables are roasting. This will give the flavors time to meld.
- Serve the roasted vegetables with the maple balsamic dressing. You can also sprinkle them with fresh herbs or nuts.
Conclusion:
Roasted root vegetables are a delicious and healthy side dish that can be enjoyed all year round. They are easy to make and can be customized to your liking. With a variety of vegetables to choose from and a variety of seasonings to use, you can create a roasted vegetable dish that is sure to please everyone at your table.
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