There are those days when you just don’t feel like yourself after a long day of hard work. As a result, you may not desire to spend tons of time in the kitchen. However, roasted vegetables with balsamic glaze can come to your rescue in such days. The roasted vegetable dish is just as delicious as it looks. Its appearance is simply appetizing. Furthermore, it requires little preparation, and you will be serving your food and enjoying your dish within a few minutes.
Additionally, the dish is rather unique in a sense when you consider Chinese cuisines. That is because most Chinese dishes are best served while hot, directly from the pan or wok. You will be intrigued to find out that this roasted vegetable dish is even much better when left to cool. Therefore, once you are done cooking, give it some time to unveil its magic. You will be pleasantly surprised with the result. For this reason, you can cook more than a single sitting serving, unlike other vegetables, since you won’t have to worry about reheating the dish, which causes most stir-fry vegetables to lose their appeal.
Ingredients Required for Roasted Vegetables with Balsamic Glaze
- 3 medium sized sweet onions, peeled and cut into quarters
- 8 ounces brussels sprouts, properly trimmed and cut into halves
- 2 sweet potatoes, peeled and diced into 1-inch sizes
- 8-ounce carrots, peeled and finely chopped
- 1 small butternut squash, peeled and diced into bite-size pieces
- 1 garlic head
- ¼ cup virgin oil
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- ½ cup vegetable broth
- ¼ cup virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon country Dijon mustard, level spoon (Refer to cook’s notes)
- 3 teaspoons honey
- Finely ground black pepper and kosher salt
- Preheat the oven to 230 degrees celcius
- Prepare the baking tray. Line the tray with aluminum foil and ensure that the entire top surface is covered. Add a thin layer of olive oil and apply it evenly over the foil.
- To the covered baking tray, toss the Brussels, sprouts, sweet potatoes, garlic, butternut squash and carrots. Top the vegetables by sprinkling salt and ground peeper on top. Ensure that the vegetables are evenly spread on the surface to form a single layer for proper cooking.
- Spray a thin film of olive oil over the vegetables and place the tray in the oven. Allow the contents of the tray to cook for thirty minutes. In the mean time you should be preparing the glaze as you wait for the vegetables to be ready.
- In a saucepan, combine vegetable broth, honey, mustards, pepper, salt and some vinegar. Mix the content of the saucepan thoroughly until it becomes uniform.
- Add the content of the saucepan to a heat source, set to medium heat settings. Allow it to simmer for about 15 minutes. By then it should have reduced by roughly half.
- Once the vegetables are ready, after the elapse of 30 minutes, drizzle the balsamic glaze over it.
- There, now you’ve got your Roasted Vegetables with Balsamic Glaze
- Serve the food warm, hot or cold. Your choice.
The interesting thing about this dish is that two people can follow the exact recipe, with similar ingredients thought the final output will have significant difference. One may be excellent, while the other may be plain and bland. While there is little anyone can do rather than wait upon experience to do its thing, a few tips and tricks can help you be part of the winning team, the team that creates a perfect roasted vegetable with balsamic glaze.
Tricks No One Will Tell You When It Comes To Preparing Roasted Vegetables With Balsamic Glaze
Ensure that you source for fresh vegetables. One of the ways where people miss the point when it comes to such recipes is that they want to copy the exact procedure as it has been documented. However, you may find that some ingredients are difficult to find, as they may be seasonal. By purchasing vegetables which are not in season, you risk getting vegetables which are not very fresh.
Apart from that, going for smaller vegetables is a trick that most people do not know. The smaller the vegetables, the higher the likelihood that it will be tastier, and consequently, you will require minimal seasoning.
Strive to ensure uniform thickness when dicing the vegetables. Uniform thickness ensures that they are properly cooked. The last thing you want on your plate is a chunk of raw vegetables. It is such an appetite and mood killer.
Washing the vegetables is mandatory and goes without mentioning. Nonetheless, you should ensure that excess water is drained properly before you put them in the oven. That is a vital thing to consider since by using wet vegetables, you run the risk of having a plate of soggy vegetables.
Prevent overlapping of vegetables while placing them on the oven tray. This too, may seem like an obvious point, yet it is very easy to overlook. Overlapping vegetables prevents them from cooking properly.
If you have some considerable experience with using the oven, you can flip the vegetables once or twice, with addition of little olive oil. To do this you can set the timer at 10-minute intervals as a reminder. However, if you feel the risk of being burnt with the hot microwave is high, you can as well skip this step.
Patience. Remember, if you are preparing roasted vegetable with balsamic glaze for several people, you may be forced to roast the veggies in batches. That means that you may be forced to spend a lot of time. However, putting excess vegetables on the oven tray won’t do you good either way. Yes, you may finish earlier, but what is the point if you will end up with raw food anyway?You can also check on tips on roasting vegetables using oven.
The secret to the sumptuous dish lies in the balsamic glaze. If you can get it right with its preparation, you may be forgiven even if the vegetables is not up to mark, since most people take their vegetables raw, anyway. You can experiment with both the plain balsamic glaze and that which is truffle infused.