For a tasty side dish, try Balsamic Root Vegetables. This recipe is a great way to prepare hearty vegetables. These roasts are gluten free, vegan, and vegetarian, and they are a great addition to any holiday meal. They also make a delicious appetizer or side dish. For a different take on root vegetables, try this version of roasted asparagus.
Balsamic Root Vegetables Recipes
Air Fried Balsamic Root Vegetables
Balsamic Root Vegetables are a great side dish to serve on Thanksgiving or any other holiday. You can also serve it with chicken, pork, or poultry. To prepare balsamic root vegetables, use a slow cooker. To roast root vegetables, add oil, garlic, and dried cranberries. Pour the dressing over the veggies. You'll have a delicious side dish with a delicious flavor!
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Servings: 1 serving
Calories: 164kcal
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Equipment
Ingredients
- 2 potatoes cut into1 1/2inch
- piece
- 2 carrots cut into 1 1/2inch
- piece
- 2 parsnips cut into1 1/2inch
- piece
- 1 onion cut into1 1/2inch piece
- Pink Himalayan salt and ground
- black pepper to taste
- 1/4 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Instructions
- 1.Toss all ingredients in a large mixing dish.
- Roast in the preheated air fryer at 400 ° F for 10 minutes. Shake the basket and cook for 7 minutes more.
- Serve with some extra fresh herbs if desired. Bon appetit!
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Notes
For a healthy side dish, consider roasting root vegetables in the oven. The high heat caramelizes the sugars, releasing a sweet, nutty flavor. This is a great alternative to fried or baked root vegetables. Once the vegetables are roasted, serve them hot. If you're not vegan, use a lower fat balsamic vinegar to reduce the calories. If you prefer a milder flavor, try using a lower-calorie balsamic vinegar.
Nutrition
Serving: 1serving | Calories: 164kcal | Carbohydrates: 32g | Protein: 3g | Fat: 4g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Balsamic Root Vegetables in the Oven
Ingredients:
- 4 cups of mixed root vegetables (carrots, parsnips, beets, etc.), peeled and cut into chunks
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- Salt and black pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the root vegetables, olive oil, balsamic vinegar, minced garlic, rosemary leaves, salt, and black pepper. Toss everything together until the veggies are evenly coated.
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Spread the seasoned root vegetables in a single layer on the baking sheet.
- Roast in the preheated oven for about 30-40 minutes, or until the vegetables are tender and caramelized. You can toss them halfway through to ensure even cooking.
- Once the Balsamic Root Vegetables are beautifully roasted, remove them from the oven, discard the rosemary sprigs, and season with a bit more salt and pepper if needed.
- Serve these roasted delights as a side dish to complement your main course.
Tips for making Balsamic Root Vegetables
Serving Suggestions
- Fresh Herb Garnish: Sprinkle freshly chopped herbs like parsley, thyme, or chives over your Balsamic Root Vegetables just before serving. It adds a burst of freshness and a pop of color.
- Nutty Crunch: Top your dish with toasted nuts, such as pine nuts or slivered almonds, for an enjoyable contrast in texture.
- Creamy Dips: Pair these flavorful root vegetables with a side of creamy garlic aioli or a zesty yogurt dip. The combination of flavors is heavenly.
- Main Course Companion: Serve Balsamic Root Vegetables as a side dish with roasted chicken, grilled steak, or a juicy pork roast for an impressive meal.
- Mashed Roots: Mash your leftover Balsamic Root Vegetables with some cream and butter to create a creamy root vegetable puree, perfect for the next day.
Cooking Tips
- Evenly Sized Pieces: To ensure even cooking, cut your root vegetables into pieces of roughly the same size. This ensures that everything is ready at the same time.
- Don’t Overcrowd the Pan: When roasting in the oven, make sure not to overcrowd the baking sheet. Leave some space between the vegetable chunks to allow for proper caramelization.
- Use Quality Balsamic: High-quality balsamic vinegar can make a significant difference in flavor. Look for aged balsamic with a rich, syrupy consistency for the best results.
- Preheat the Oven: Always preheat your oven to the specified temperature before roasting. This helps achieve that lovely caramelization.
- Toss Midway: Toss the vegetables halfway through the roasting time to ensure they cook evenly and develop a balanced, golden-brown color.
FAQs about Balsamic Root Vegetables
- How do I store leftover Balsamic Root Vegetables? Store any leftover Balsamic Root Vegetables in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes until they’re warmed through.
- Can I use dried herbs instead of fresh for garnish? While fresh herbs are recommended for garnish, you can use dried herbs sparingly. However, the vibrant freshness of fresh herbs adds a delightful touch.
- Can I use other root vegetables not listed in the recipe? Absolutely! Feel free to experiment with different root vegetables like sweet potatoes, turnips, or rutabagas. The key is to maintain even sizes for even cooking.
- Can I prepare Balsamic Root Vegetables in advance for a dinner party? Yes, you can prepare them in advance. Roast them ahead of time and warm them up in the oven just before serving to maintain their freshness and flavor.
- Can I freeze Balsamic Root Vegetables? Freezing is not recommended, as it can change the texture and flavor of the vegetables. For the best results, enjoy them fresh or store leftovers in the refrigerator for a few days.
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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