Balsamic Roasted Vegetables with Lemon
Roasting vegetables is a great way to bring out their flavors and create amazing side dishes to accompany just about any meal. If you want to add a special touch, try making balsamic roasted vegetables with lemon to take your roasted vegetable recipes to the next level. This tasty side dish is easy to prepare, and you can enjoy a flavorful, colorful dish that will make any dinner special.
What You Need
Before you begin to make your balsamic roasted vegetables with lemon, you will need to gather the ingredients and supplies you will need.
– 2 tablespoons of balsamic vinegar
– 1 tablespoon of olive oil
– 1/2 teaspoon of salt
– 1/2 teaspoon of freshly ground black pepper
– 2 cloves of garlic, peeled and minced
– 1/2 teaspoon of dried Italian herb blend
– 2 to 3 cups of bite-sized vegetables (choose from carrots, potatoes, peppers, broccoli, cauliflower, onions onions, mushrooms, etc.)
– Juice of 1/2 lemon
Equipment and Supplies:
– Baking sheet
– Parchment paper
– Basting brush
Preparing the Vegetables
Once you have gathered the ingredients and supplies you will need, it’s time to prepare the vegetables. Begin by preheating your oven to 400 degrees. Line a baking sheet with parchment paper and spread out the vegetables on the parchment paper in one even layer.
In a small bowl, combine the balsamic vinegar, olive oil, salt, pepper, garlic and Italian herb blend. Whisk the ingredients together until they are fully combined.
Roasting the Balsamic Vegetables
Using a basting brush, brush the mixture over the vegetables until they are completely coated. Place the baking sheet in the preheated oven.
Roast the vegetables for 15 minutes. Carefully remove the baking sheet from the oven and use a spatula to flip each of the vegetables over. Return the baking sheet to the oven and roast for an additional 10 minutes.
Use a spatula to remove the vegetables from the baking sheet and place them in a bowl. Squeeze the juice of half a lemon over the vegetables and toss them to combine. The balsamic roasted vegetables with lemon are now ready to be served.
Balsamic roasted vegetables with lemon are a flavorful and colorful side dish that pairs well with just about any main course. This dish is often served as a side for grilled meats, roasted chicken or fish. You can also spoon these colorful vegetables over a bed of rice of a baked potato. If you’re looking for a vegetarian main course, try stirring in cooked quinoa or chickpeas to the vegetables for a delicious and filling dish.
Tips for the Best Balsamic Roasted Vegetables
Making balsamic roasted vegetables with lemon is an easy process, but there are a few tips you can use to ensure the best possible results.
First, make sure to use fresh vegetables that are in season. Seasonal vegetables are often more flavorful, making them perfect for roasting.
Second, be sure to use high-quality balsamic vinegar. Many varieties of balsamic vinegar are available, and the quality of vinegar can make a real difference in the flavor of the finished dish.
Third, keep an eye on the vegetables while they are roasting. The key is to roast them until they are golden and lightly charred, but not burned.
Finally, serve your balsamic roasted vegetables with lemon as soon as possible after they’ve been cooked. The bright, flavorful notes from the balsamic vinegar and lemon juice can quickly fade if the vegetables are left to sit for too long.
Making balsamic roasted vegetables with lemon is an easy way to take your roasted vegetable recipes to the next level. Enjoy this colorful, flavorful side dish with just about any meal, and add some bright, seasonal flavors to your table. Enjoy!