Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Balsamic Glazed Roast Vegetables Recipe
    Lost? Site Map

    Balsamic Glazed Roast Vegetables

    Balsamic Glazed Roast Vegetables. Photo by **Tinkerbell**

    1/2 Photos of Balsamic Glazed Roast Vegetables

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    5 mins

    1 hrs 5 mins

    **Mandy**'s Note:

    Here's a great way to jazz up some root vegies from Sfi. I usually add spuds & carrots to mine too!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 220°C Line a large roasting pan with baking paper. Remove core from parsnip (if woody) and cut into similar sized chunks to swede and turnip. Spread vegetables in a single layer in roasting pan.
    2. 2
      Make balsamic glaze: Place oil, maple syrup, vinegar, garlic and salt and pepper in a screw-top jar. Secure lid and shake to combine. Heat a frying pan over medium-high heat. Add glaze and cook, stirring occasionally, for 5 minutes or until hot.
    3. 3
      Pour glaze over vegetables and toss gently to coat. Roast vegetables, turning once, for 1 hour or until tender. Season with salt and pepper and serve with roast, grilled or pan-fried meat.

    Ratings & Reviews:

    • on February 18, 2013

      55

      Even though DH didn't care for this dish, it gets 5 stars because two 6 year old girls ate it willingly, as long as we told them it was made out of white carrots and potatoes. ;) I really liked the flavor, but I normally like root veggies and balsamic vinegar and he doesn't. This recipe was so easy. Served in tortillas with vaca frita.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2011

      55

      I have made this several times and what a delicious way to serve vegies! I use whatever I have on hand and it always turns out yummy. Thanks a bunch for sharing this little beauty!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2008

      55

      DH loves this because he likes all root vegetables. Certainly improves plain old turnip and a great addition to my vegetable files. Thanks for submitting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Balsamic Glazed Roast Vegetables

    Serving Size: 1 (55 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 72.3
     
    Calories from Fat 40
    56%
    Total Fat 4.5 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 28.9 mg
    1%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 5.9 g
    23%
    Protein 0.4 g
    0%

    The following items or measurements are not included:

    parsnips

    swedes

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites