Monday, December 3, 2012

Balsamic Glazed Vegetables

Vegetables often are looked at as the enemy. I believe this is because people simply have not had them prepared correctly. For example, brussels sprouts that have been boiled lack flavor and color (this is probably why I insisted they be covered in shredded cheese when my Mom made them for me growing up!). However, if they are roasted with olive oil and sea salt they are crispy and delicious. This weekend I decided to combine a lot of my favorite vegetables and used different cooking methods to bring out the flavor of each. When my fiance went back for seconds and thirds of the vegetables, I knew this recipe was a good one to share.

                                                    


Balsamic Glazed Vegetables

Serves 8-10

1 lb. red potatoes, halved or quartered (depending on size)
1 red pepper, diced
2 small red onions, sliced thin
2 portobello mushroom caps, diced
Olive oil
Salt and pepper, to taste

Dressing:
3 TB balsamic vinegar
6 TB olive oil
1 TB dijon mustard
2 tsp honey

3 TB blue cheese, crumbled

Method:
1. Preheat oven to 500. 
2. Lay potatoes and red peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake 20 minutes, stirring occasionally.

3. Meanwhile, heat 1 TB olive oil in a large skillet over medium high heat. Add onions and cook 5-7 minutes (or until golden). Season with salt and pepper. Add mushrooms and cook 5 minutes longer. Turn heat to low.
4. Combine dressing ingredients.
5. Transfer potatoes, peppers, onions and mushrooms to a large bowl. Pour dressing over and sprinkle with blue cheese. Toss to combine.



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