Roasted Balsamic Winter Greens – Mel’s Kitchen Cafe

These simple roasted balsamic winter greens are intensely flavorful and so scrumptious! Each the flavors and veggies are simply adaptable.

Roasting greens is one among my favourite methods to prepare dinner and eat them! Cooking them till they’re golden brings out their naturally wonderful flavors, and people caramelized bits are delicious.

The best way to Roast Winter Veggies

For this recipe, we’re utilizing the next greens:

• candy potatoes
• Yukon gold potatoes
• crimson bell peppers
• crimson onions
• butternut squash

The veggies are peeled, cored, and prepped in a way befitting their standing, after which reduce into items.

You need sufficient veggies to suit comfortably on a half sheet pan. If it feels overcrowded, you’ll be able to divide the greens amongst two sheet pans or use a type of additional massive and additional superior 3/4 sheet pans.

The extra space there’s between the veggies, the crispier they’ll be across the edges, so divide amongst a number of sheet pans accordingly. I often cram all these veggies on one sheet pan, as a result of I like the way in which the greens prepare dinner (and with the excessive cooking temperature and no-stirring, they nonetheless develop beautiful golden edges).

Balsamic Dressing for Greens

Earlier than popping the greens within the oven, whisk collectively:

• olive oil
• balsamic vinegar
• salt and pepper
• contemporary thyme
• contemporary rosemary

As famous under within the recipe, you’ll be able to experiment with dried herbs (or change the herbs as much as your liking).

But when you will get your fingers on contemporary herbs, which is often simple to do even within the winter, I encourage you to take action for the very best taste punch.

Drizzle the dressing over the greens and toss to mix.

Roast the greens in a 450 diploma F oven till golden and tender. I discover the greens develop higher coloration and browned edges if left alone whereas roasting.

However you’ll be able to stir midway by means of if you need.

I discover these roasted balsamic winter greens are tasty served heat or at room temperature.

These veggies are so scrumptious, they’re eat-the-whole-pan-worthy.

Be at liberty to alter up the veggies to your liking (and/or the herbs, as effectively). Even the balsamic vinegar could be tailored with completely different vinegar flavors. I’ve made these with common balsamic vinegar and in addition with a cranberry balsamic vinegar. YUM!

These roasted greens make a tasty aspect dish, meatless major dish, or serve them with one thing like this balsamic glazed pork or slow cooker turkey breast for an incredible meal!

These days, I’ve been making a batch of those roasted veggies and consuming them all through the week for lunch with one or two fried eggs (#runnyyolkforever). So, so good.

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Roasted Balsamic Winter Greens

Yield: 6 servings

Prep Time: 25 minutes minutes

Cook dinner Time: 40 minutes minutes

Complete Time: 1 hour hr 5 minutes minutes

Greens:

• 2 medium Yukon gold potatoes, peeled and reduce into 1-inch cubes
• 2 medium crimson bell peppers, seeds and membranes eliminated and reduce into 1-inch items
• 1 massive candy potato, peeled and reduce into 1/2-inch items
• 1 medium crimson onion, peeled and reduce into 1-inch chunks
• ½ medium butternut squash, peeled, seeds eliminated and reduce into 1/2-inch items

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons finely chopped contemporary rosemary (see observe for dried herbs)
• 1 teaspoon finely chopped contemporary thyme (see observe for dried herbs)
• 2 teaspoons coarse, kosher salt
• Pinch of black pepper

• Preheat the oven to 450 levels F.

• Scatter the greens evenly on a half sheet pan. They need to fill the pan in a single layer.

• In a small bowl, whisk collectively all of the components for the dressing. Drizzle the dressing over the greens and toss to coat evenly.

• Unfold the greens into a fair layer and bake for 35 to 40 minutes till tender and golden.

• Season to style with extra salt and pepper, if wanted. Serve heat.

Herbs: contemporary rosemary and thyme are scrumptious on this recipe and are often simply discovered within the produce part even within the winter, nonetheless, when you don’t have contemporary herbs, you should utilize dried herbs. Strive 1 teaspoon dried rosemary and a pinch of dried thyme. 
Greens: if you find yourself with too many greens for one half sheet pan, don’t crowd the greens right into a double layer – as a substitute divide the greens amongst two sheet pans (or use a bigger 3/4-size sheet pan). 
Sheet Pans: The extra space there’s between the veggies, the crispier they’ll be across the edges, therefore the observe within the recipe about dividing the greens amongst multiple sheet pan, if desired. I often cram all of the veggies on one half sheet pan, as a result of I like the way in which the greens prepare dinner (and with the excessive cooking temperature and no-stirring, they nonetheless develop beautiful golden edges). 

Serving: 1 serving, Energy: 218kcal, Carbohydrates: 37g, Protein: 4g, Fats: 7g, Saturated Fats: 1g, Sodium: 817mg, Fiber: 6g, Sugar: 8g

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Recipe Supply: from Mel’s Kitchen Cafe (tailored from a recipe my mother’s good friend, Kim L., despatched her – thanks, Kim and mother!)