ROASTED VEGETABLES WITH BALSAMIC GLAZE
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the roasted vegetables: Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
- For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.
ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE - BOBBY FLAY
Yummy meatloaf for the Bobby Flay Throwdown Show on Food Network. Note: I substituted ground beef and ground Italian sausage & Italian bread crumbs and it was DELICIOUS. I made extra of the glaze and topped each serving.
Provided by deette
Categories Meat
Time 2h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 425°F.
- Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool.
- Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper.
- Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
- Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.
BEST EVER MEATLOAF WITH BALSAMIC GLAZE + VIDEO
Best Meatloaf Ever with Balsamic Glaze is amazing comfort food! Moist and delicious, this recipe comes together quickly and freezes perfectly.
Provided by Donna Elick
Categories Main
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, add beef and breadcrumbs. Pour the milk directly over the bread crumbs. Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar, nutmeg, pepper, salt and onion powder. Set aside.
- In a small bowl, crack egg and whisk it slightly. Add egg to the meat mixture. (This helps to prevent overworking the meat while combining.) Use your hands to combine ingredients well, being careful not to overwork the meat mixture.
- Form meatloaf mixture into a loaf shape and then transfer to a roasting pan (I use glass). Free form into a loaf shape. You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside.
- In a small bowl, combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar and 1/2 tablespoon brown sugar. Mix well with a fork. Apply glaze evenly to the top of your meatloaf.
- Cover pan with aluminum foil. Place meatloaf in the oven and bake for 35-40 minutes. The sides of loaf should be lightly browned before removing foil.
- Remove foil and bake for an additional 15 minutes, then remove from oven and allow the meatloaf to rest, uncovered, for 10-15 minutes. Slice, serve and enjoy!
Nutrition Facts : ServingSize 1, Calories 223 kcal, Carbohydrate 19 g, Protein 21 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 81 mg, Sodium 622 mg, Sugar 6 g, Fiber 1 g
BOBBY FLAY'S ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
I watched Bobby Flay's Meatloaf Throwdown this weekend, and was really intrigued by this idea. I'm posting it here, where I can easily find it.
Provided by nonnie4sj
Categories Veal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F.
- Heat the oil in a large saute pan over high heat.
- Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes.
- Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds.
- Set aside to cool.
- Whisk together the eggs and herbs in a large bowl.
- Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar, the vegetables and mix until just combined.
- Mold the meatloaf on a baking sheet lined with parchment paper.
- Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
- Bake the meatloaf for approximately 1 to 1 1/4 hours.
- Remove from the oven and let rest 10 minutes before slicing.
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