Best 5 Sicilian Style Roasted Vegetables With Balsamic Syrup Recipes

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**Sicilian-Style Roasted Vegetables with Balsamic Syrup: A Symphony of Flavors and Colors**

Embark on a culinary journey to the vibrant streets of Sicily with our Sicilian-style roasted vegetables. This delectable dish showcases a medley of fresh, seasonal vegetables roasted to perfection, capturing their natural sweetness and earthy flavors. The vegetables are then drizzled with a luscious balsamic syrup, adding a delightful tang and depth of flavor. Indulge in the symphony of colors and textures as you savor each tender bite, complemented by the rich, aromatic syrup. This recipe celebrates the bounty of nature and is a perfect side dish or vegetarian main course, suitable for any occasion. Additionally, we've included variations to cater to different dietary preferences, including a vegan version and a gluten-free option. Get ready to tantalize your taste buds with this exceptional Sicilian-style roasted vegetable dish!

Let's cook with our recipes!

BALSAMIC ROASTED VEGETABLES



Balsamic Roasted Vegetables image

An easy Balsamic Roasted Vegetables recipe

Provided by Kelsey Nixon

Categories     Onion     Side     Roast     Vegetarian     Low Cal     High Fiber     Dinner     Eggplant     Bell Pepper     Squash     Low Cholesterol     Vegan     Yellow Squash     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh basil
2 large red onions, halved, thinly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 orange bell pepper, cut into 1/2-inch-wide strips
1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
Coarse kosher salt

Steps:

  • Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
  • Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

ROASTED VEGETABLES WITH BALSAMIC GLAZE



Roasted Vegetables with Balsamic Glaze image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (see Cook's Note)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

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.

SICILIAN-STYLE ROASTED VEGETABLES WITH BALSAMIC SYRUP



Sicilian-Style Roasted Vegetables with Balsamic Syrup image

We had extra green beans and red bell peppers, so I decided to roast them and treat them in the classically Sicilian agrodolce style by tossing the vegetables with orange and lemon juices and then drizzling them with reduced balsamic vinegar.

Provided by Joan Hunt

Categories     Roasts

Number Of Ingredients 9

1 lb green beans, trimmed
1 large red bell pepper, sliced lengthwise into 1/2-inch-thick strips
2 Tbsp olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/3 c balsamic vinegar
1/4 c fresh orange juice
1 tsp fresh lemon juice
1 tsp grated orange zest

Steps:

  • 1. Preheat oven to 375°F. Toss green beans and bell pepper strips with oil, salt, and pepper in large bowl. Spread in single layer on baking sheet, and roast 20 to 25 minutes, or until vegetables are crisp-tender and beginning to brown, stirring occasionally.
  • 2. Bring vinegar to a boil in small saucepan over medium-high heat. Simmer 5 to 7 minutes, or until vinegar is thick and syrupy, stirring occasionally.
  • 3. Toss green bean mixture with orange juice, lemon juice, and orange zest in large bowl. Season with salt and pepper, if desired. Transfer to serving dish, and drizzle with balsamic vinegar syrup.

BALSAMIC-ROASTED VEGETABLES



Balsamic-Roasted Vegetables image

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

cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

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

SICILIAN STYLE ROASTED VEGETABLES WITH BALSAMIC SYRUP



Sicilian Style Roasted Vegetables With Balsamic Syrup image

One of the winning recipes from up and coming student chefs! This would be a great side dish for the holidays! Adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories     Peppers

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb green beans, trimmed
1 large red bell pepper, sliced lengthwise into 1/2 inch strips
1/2 cup red onion, sliced thin
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/3 cup balsamic vinegar
1/4 cup fresh orange juice (pineapple juice would be good here too)
1 teaspoon fresh lemon juice
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 375*F.
  • Toss green beans and bell pepper strips with oil, salt, and pepper in a large bowl. Spread in a single layer on a baking sheet and roast 20-25 minutes or until vegetables are crisp tender and beginning to brown, stirring occasionally.
  • Bring the balsamic vinegar to a boil in a small saucepan over medium high heat. Simmer 5-7 minutes, or until vinegar is thick and syrupy, stirring occasionally.
  • Toss green bean mixutre with orange juice, lemon jucie, and orange zest in a large bowl. Season with salt and pepper, if desired.
  • Transfer to a serving dish, and drizzle with the balsamic vinegar syrup. Enjoy!

Tips:

  • Choose fresh, seasonal vegetables. This will ensure the best flavor and texture.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Toss the vegetables with olive oil, salt, and pepper. This will help them brown and caramelize.
  • Roast the vegetables at a high temperature. This will help them caramelize and develop a crispy exterior.
  • Stir the vegetables occasionally during roasting. This will help them cook evenly.
  • Add the balsamic syrup during the last few minutes of roasting. This will help it caramelize and add a delicious glaze to the vegetables.

Conclusion:

Sicilian-style roasted vegetables with balsamic syrup are a delicious and healthy side dish. They are perfect for a weeknight meal or a special occasion. The vegetables are roasted until tender and caramelized, and the balsamic syrup adds a delicious glaze. This dish is sure to impress your friends and family.

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