Roasted Vegetables with Balsamic Glaze Recipe

Name: Roasted Vegetables with Balsamic Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
For the roasted vegetables: Preheat the oven to 400 degrees F.
2
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.
3
Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes.
4
Remove the garlic from the skins before serving.
5
For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper.
6
Cook over low heat until the glaze is reduced by half, about 10 minutes.
7
Serve over the vegetables or as a dipping sauce.

789

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Vegetables with Balsamic Glaze falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetables with Balsamic Glaze

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