The vegetables are also wonderful in a sandwich wrap or omelet, or over ricotta-topped toast. They hold well for a few days, so you can use this as a meal prep dish.

Caption: Roasted Balsamic Glazed Vegetables - Part 2. INGREDIENTS. 2 russet potatoes, peeled and diced. 1 sweet potato, peeled and diced. 1 onion, sliced. 2 small zucchini, ...

Balsamic Roasted Vegetable Salad. Serves 6. Ingredients: t. 1 red onion, cut into wedges; t. 1 large sweet potato, cut into bite-sized chunks; t. 2 carrots, cut into bite-sized chunks ...

Marinate each vegetable with 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon salt and 1 teaspoon pepper for 30 minutes. Preheat oven to 425 degrees.

Preheat oven to 400°F. In a large bowl, toss the beets, carrots, onions, garlic, and sage with olive oil, vinegar, salt, and pepper. Pick out the beets and wrap in foil. Place on a pan and roast ...

Welcome to squash season! Acorn squash, native to the Americas, is available now at your local market. You'll find that unlike its summer cousin, zucchini, winter squash will keep for weeks, or ...

Roasting is one of the easiest and most flavorful ways to cook up a satisfying supper. Just combine your favorite protein with veggies, spices, herbs and olive oil in a pan, put it in the oven ...

BALSAMIC GLAZED VEGETABLES WITH PASTA. 2 tablespoons olive oil 1 red bell pepper, cut into ¼ -inch-wide strips 1 yellow bell pepper, cut into 1/4-inch-wide strips 1 large onion, thinly sliced 1 ...