Balsamic Roasted Vegetables

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Balsamic Roasted Vegetables

 

This dish can be made with almost any vegetable, but

I try to choose those that require approximately the

same amount of cooking, so they can go into and out of

the oven at the same time. And of course, choose your

vegetables with the seasons in mind. Balsamic-Roasted

Vegetables can be made several hours in advance and

served at room temperature. Try them as a delicious

side dish or as an entree, served on top of a large

platter of rice, couscous, or orzo.

 

 

 

 

Serves 8-10 as a side dish

 

1/2 cup balsamic vinegar

3/4 cup olive oil

1/4 cup mixed, chopped fresh herbs, such as thyme,

rosemary and parsley,

or 1 heaping tablespoon of dried herbs

2 sweet potatoes (about 1 1/2 pounds), peeled and cut

into 2-inch wedges

1 butternut squash (about 1 pound), peeled, seeded and

cut into 2-inch wedges

1 red onion, peeled and cut into 2-inch wedges

1 pint cherry tomatoes (about 1 pound), stems removed

2 red bell peppers, cored, seeded, and cut into 2-inch

pieces

1 head of broccoli (about 1 1/2 pounds with stems),

stem removed, cut into

florets

1 pound green beans, trimmed

Salt and freshly ground black pepper to taste

Fresh herbs, to garnish, optional

 

 

1. Preheat the oven to 400 degrees.

2. Whisk the vinegar, olive oil, and herbs together in

a large bowl. Add the sweet potatoes, squash, and

onion and toss until vegetables are well coated.

3. Transfer the vegetables with a slotted spoon

(reserve liquid in the bowl) to a baking dish and

spread them out in one even layer and place in the

oven. Roast until potatoes are tender and slightly

brown, and the vinegar mixture has evaporated to a

thick glaze, about 40 to 45 minutes. Stir several

times during the cooking.

4. Meanwhile, toss the tomatoes, red bell peppers,

broccoli, and green beans with the reserved liquid,

and spread them out in one even layer in a separate

baking dish and place them in the oven. Roast until

the skin on the tomatoes starts to shrivel, about 25

to 30 minutes.

5. Gently toss all of the vegetables together in a

bowl with any remaining cooking liquid, just to mix.

Season to taste with salt and pepper, garnish with

fresh herb leaves if desired. Serve immediately or at

room temperature.

 

Variations: Cauliflower or Brussels sprouts can be

used instead of broccoli; substitute any kind of

potato for the sweet potatoes and try sweet Italian

peppers or banana peppers instead of the bell pepper.

Acorn squash or pumpkin can be used in place of the

butternut squash. Carrots, garlic, and onions are a

delicious addition any time of year.

 

 

 

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