Recipe
Parchment-Roasted Vegetables with Balsamic Glaze
Servings: 8 to 10
This simple vegetable medley is a great way to add color to your Thanksgiving table, and roasting the vegetables in a parchment bag makes for super easy clean-up.
Ingredients
- 2 medium carrots, thinly sliced on a diagonal, about 1-3/4 cups
- 1 bunch thin asparagus, trimmed and cut into 2-1/2-inch pieces, about 3 cups
- 2 red bell peppers, cut into 1/2-inch thick strips, about 3-1/2 cups
- 1 large zucchini, halved lengthwise, the cut into 1/2-inch moons, about 3 cups
- 1 medium Vidalia onion, halved lengthwise, then cut into 1/2-inch lengthwise slices, about 3-1/4 cup
- 1/4 cup extra-virgin olive oil
- 2 Tbs. Dijon mustard
- Kosher sea salt and freshly ground black pepper
- 1/2 tsp. granulated garlic
- 3 Tbs. balsamic glaze
Preparation
- Position a rack in the center of the oven and preheat the oven to 400°F.
- Put the carrots, asparagus, peppers, zucchini, and onion in a large bowl. In a small bowl, whisk the oil, mustard, 3/4 tsp. salt, 1/2 tsp. pepper, and the granulated garlic, and toss with the vegetables until well coated.
- Put the vegetables into the If You Care brand medium Non-Stick Parchment Roasting Bag and follow directions on the package to seal. Transfer to the oven and roast until the vegetables are just tender, 25 to 30 minutes.
- Carefully tear open the package and transfer the vegetables to a large serving platter. Drizzle with the balsamic glaze and serve immediately.
Reviews
Rate or Review
Reviews (1 review)
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lesjmcculloch | 11/11/2017What in the world is a roasting bag? and...granulated garlic???
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