Balsamic Roasted Vegetables: Symphony for a Flavourful Feast
Looking to elevate your side dish game? These Balsamic Roasted Vegetables are the answer. This recipe combines the earthy sweetness of fennel, the vibrant colour and crunch of carrots, the mild sweetness of whole onions, and the rich, mellow flavour of roasted garlic. All of these delicious ingredients are bathed in a luscious balsamic glaze infused with honey, lemon, and aromatic herbs. The result is a dish that bursts with flavour, making it the perfect accompaniment to any main course. Whether you’re serving a weeknight family dinner or hosting a special gathering, these Balsamic Roasted Vegetables will add a touch of sophistication and a burst of deliciousness to your meal. So preheat your oven, gather your ingredients, and let’s dive into making this delightful side dish!
Basic Ingredients for Balsamic Roasted Vegetables
Roasted Vegetable:
Fennel Bulbs: Fennel adds a unique anise-like flavour and a slight crunch to the dish. When roasted, it becomes tender and caramelised, providing a sweet and aromatic element.
Carrots : Carrots contribute color, natural sweetness, and a satisfying crunch. They balance the flavours and textures of the other vegetables.
Onions : Whole onions become tender and sweet when roasted. They add a mellow, savory note to the dish.
Garlic Bulbs: Roasting garlic cloves transforms them into a creamy, mild paste that enhances the overall flavour profile with a subtle, nutty undertone.
Balsamic Vinegar : Balsamic vinegar brings a sweet-tangy depth to the dish, creating a flavorful glaze that caramelises during roasting.
Honey: Honey balances the acidity of the balsamic vinegar with its natural sweetness, adding a glossy finish and depth of flavour.
Lemon Juice: Lemon juice brightens the dish, adding a fresh, zesty contrast to the rich balsamic flavours.
Thyme: Fresh thyme provides an earthy, herbal note that complements the other ingredients beautifully.
Chilli Flakes: Chili flakes offer a hint of heat, adding a touch of excitement to the dish. Adjust to your preferred level of spiciness.
Garlic Powder: Garlic powder enhances the garlic flavour and ensures an even distribution of garlic flavour throughout the dish.
Salt and Pepper: These seasonings are essential for balancing the flavours and enhancing the overall taste of the roasted vegetables.
alternative ingredients
Vegetables: Feel free to customise this dish with your favourite vegetables, such as bell peppers, zucchini, or asparagus. Just be mindful of cooking times, as they may vary.
Herbs: If you don’t have fresh thyme, you can substitute it with dried thyme or other fresh herbs like rosemary or oregano.
Sweeteners: If you don’t have honey, you can use maple syrup or brown sugar as a substitute.
Preparation Tips for Balsamic Roasted Vegetables
- Uniform Cutting: For even roasting, ensure that your vegetables are cut into similar sizes, whether they are wedges, matchsticks, or whole.
- Coating Evenly: Toss the vegetables thoroughly in the balsamic mixture to ensure they are evenly coated with the marinade.
Serving Tips for Balsamic Roasted Vegetables
- Garnish: Sprinkle additional fresh thyme leaves over the roasted vegetables just before serving for a burst of colour and extra flavour.
- Pairing: These vegetables make an excellent side dish for roasted meats, grilled fish, or even as part of a vegetarian bowl with grains like quinoa or couscous.
storage tips
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
Freezing: While it’s best enjoyed fresh, you can freeze leftover roasted vegetables in an airtight container for up to 2-3 months. Reheat them in the oven for best results.
Balsamic Roasted Vegetables
Ingredients
- 2 whole fennel bulbs, cut into wedges
- 2 whole carrots, cut into large matchsticks
- 4-6 small onions, peeled and left whole
- 2 whole garlic bulbs, separated into cloves and peeled
- ¼ cup balsamic vinegar de modena
- 1 tbsp date molasses
- ½ lemon, juiced
- lemon zest
- 1 spig of thyme, finely chopped
- olive oil
- ¼ tsp chili flakes, adjust to taste
- ½ tsp garlic powder
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- Preheat your oven to 200°C (400°F).
- In a large mixing bowl, combine the fennel wedges, carrot matchsticks, whole onions, and peeled garlic cloves.
- In a separate small bowl, whisk together the balsamic vinegar, date molasses, lemon juice, chopped thyme, chili flakes, and garlic powder. Season with salt & pepper.
- Pour the balsamic mixture over the vegetables in the large mixing bowl. Toss the vegetables to ensure they are evenly coated with the marinade.
- Spread the coated vegetables in a single layer on a large baking sheet or roasting pan. Make sure they are evenly spaced for even roasting.
- Roast the vegetables in the preheated oven for 30-35 minutes or until they are tender and caramelized. Stir or toss them halfway through the cooking time for even browning.
- Once the vegetables are roasted to perfection, remove them from the oven.
- Transfer the roasted vegetables to a serving dish, drizzling any remaining pan juices over the top for extra flavor.
- Serve hot as a side dish, garnished with additional thyme leaves if desired.
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