Baked Balsamic Vegetables Recipe
User Reviews
4
Baked Balsamic Vegetables Recipe
Description
Baked Balsamic Vegetables consist of a medley of cut red potatoes, carrots, sliced leeks, shallots, and thinly sliced garlic cloves. These are combined with a dressing of balsamic vinegar, extra virgin olive oil, and vegetable broth, seasoned with kosher salt and black pepper. The mixture is topped with chopped basil before baking. During roasting at 400°F for about an hour, the vegetables become tender and lightly browned; peas are added near the end to retain their texture and color.
The roasted vegetables develop a rich, caramelized flavor balanced by the tangy balsamic vinegar. Fresh herbs like basil and mint stirred in after baking add a refreshing aroma and taste. The texture is a combination of soft potatoes and carrots with tender leeks and crunchy peas.
This dish fits well as a warm side to various main courses, adding a complex flavor profile through roasting and herb seasoning. Adjusting liquid levels mid-cook helps prevent burning and ensures even cooking. Seasoning can be balanced further at the end to taste.
Ingredients
- 1 pound potato cut in half, red
- 1 pound carrot 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 black pepper freshly ground
- ½ cup basil , chopped and divided
- 1 cup peas thawed, frozen
- ¼ cup mint , chopped
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.
User Reviews
Overall Rating
4
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