Wednesday, January 6, 2016

Roasted vegetables with balsamic glaze

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 (milder/creamier than Dijon; or use 1 tsp Dijon + 1 tsp mayonnaise)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Mix all vegetables, oil, salt and pepper, roast until tender, 40-45 minutes.

For the glaze: combine it all, cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Source: Trisha Yearwood,

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