Baked Balsamic Vegetables Recipe

Name: Baked Balsamic Vegetables Recipe
Yield: 1 serving
Ingredients: 1 pound red potatoes; 1 pound carrots; 1 leek; 1 shallot; 10 cloves garlic; ½ cup balsamic vinegar; 2 tablespoons extra-virgin olive oil; ¼ cup vegetable broth; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; ½ cup basil; 1 cup frozen peas; ¼ cup mint

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4.0

63 reviews

Good

Course
Side Dish
Cuisine
American

Baked Balsamic Vegetables Recipe

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

1 pound red potatoes , cut in half
1 pound carrots , bias cut into ½-inch pieces
1 leek , white and some of the green parts, thinly sliced
1 shallot , peeled and thinly sliced
10 cloves garlic , peeled and thinly sliced
½ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
¼ cup vegetable broth
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup basil , chopped and divided
1 cup frozen peas , thawed
¼ cup mint , chopped

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Instructions

Preheat oven to 400 degrees F.
Add the red potatoes, carrots, leek, shallot and garlic cloves to the Le Creuset garlic casserole dish. Mix the balsamic vinegar, olive oil and the vegetable broth and season with the kosher salt and vegetable broth. Add to the vegetable mixture and sprinkle with ¼ cup basil. Stir to combine.
Bake for 50 minutes to 1 hour or until carrots and potatoes are fork tender and lightly browned. At about 45 minutes and add the peas and a little more vegetable broth if the mixture has dried out, just do it doesn’t burn while continuing to cook.
Remove from oven and season with more kosher salt and pepper if desired and stir in additional ¼ cup basil leaves and chopped mint. Serve immediately or at room temperature.
** Cooking time will vary depending on size of your vegetables and oven temperature. I check the amount of liquid in the casserole half way through cooking to avoid burning.