Roasted Vegetables with Balsamic Glaze
Christmas Recipes Side Dishes Vegetables Oven Recipes Gluten-Free Recipes
A pan full of vegetables for your Christmas roast. The sweetness of the assorted vegetables is beautifully complemented by the balsamic vinegar which caramelizes on top of them. And the Parmesan and pine nuts are the "cherry on top" - they make them even more delicious.
Ingredients
1.5 kg seasonal vegetables (350 g butternut squash, 1 large sweet potato, 350 g Brussels sprouts, 2 carrots, 2 potatoes, 4 garlic cloves)
4 generous tablespoons balsamic glaze
1 level tablespoon mustard
4 tablespoons oil
1 sprig thyme
1 sprig rosemary
4 tablespoons canned corn
4 tablespoons pine nuts
50 g grated Parmesan
salt, black pepper
Servings: 4
How to prepare roasted vegetables with balsamic glaze
- Cut the squash and potatoes into medium cubes. Cut the Brussels sprouts in half. Cut the carrots into thin sticks. Peel the garlic and leave whole.
- Season the vegetables with salt and black pepper, and the finely chopped thyme and rosemary.
- Mix the oil with the mustard and 2 tablespoons of balsamic glaze. Pour over the vegetables and mix thoroughly.
- Arrange the vegetables on a baking sheet (lined with parchment paper). Roast at 200°C for 25 minutes.
- Remove the pan and taste the vegetables. Add the corn and the remaining balsamic glaze (thinned with just a little water so you can drizzle it easily over the vegetables). Add salt if you find it necessary. Gently toss the vegetables and redistribute in the pan.
- Continue roasting for approximately another 10-15 minutes (check that the carrots and potatoes are done). Meanwhile, grate the cheese and toast the pine nuts in a dry pan until lightly golden.
- Remove the pan from the oven. Add the grated Parmesan and toasted pine nuts over the hot vegetables. Gently toss, tasting for salt and pepper - you can even drizzle a bit more balsamic glaze if desired. They're best warm, but they're still tasty after cooling down.
Vegetables going into the oven
After 25 minutes add the remaining balsamic and corn
At the end mix with grated Parmesan and pine nuts
