Best 20 Balsamic Roast Recipes

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Are you looking for a delectable and flavorful dish that will leave your taste buds tantalized? If so, then look no further than balsamic roast. This classic Italian dish combines the tangy sweetness of balsamic vinegar with the rich, savory flavors of roasted meats and vegetables. With its perfect balance of flavors and aromas, balsamic roast is sure to be a hit at any gathering, whether it be a family dinner or a special occasion feast. In this article, we will explore the world of balsamic roast, providing you with all the information you need to create this mouthwatering dish at home. We will discuss the various ingredients and cooking techniques involved, as well as provide you with some helpful tips and tricks to ensure your balsamic roast turns out perfectly every time. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

BALSAMIC ROAST PORK TENDERLOINS



Balsamic Roast Pork Tenderloins image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 10 servings

Number Of Ingredients 7

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped

Steps:

  • Preheat oven to 500 degrees F.
  • Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
  • Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
  • Let meat rest, transfer to a carving board, slice and serve.

BALSAMIC ROAST CHICKEN



Balsamic Roast Chicken image

When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings (1-1/2 cups onion sauce).

Number Of Ingredients 8

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 medium red onions, chopped
1 roasting chicken (6 to 7 pounds)
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

BALSAMIC BRAISED POT ROAST



Balsamic Braised Pot Roast image

I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
3 celery ribs with leaves, cut into 2-inch pieces
2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into wedges
3 medium turnips, peeled and quartered
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (14-1/2 ounces) beef broth
1/2 cup balsamic vinegar
1 small bunch fresh thyme sprigs
4 fresh sage leaves
2 bay leaves
1/4 cup cornstarch
1/4 cup cold water

Steps:

  • Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.

Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.

BALSAMIC-BAKED ONIONS AND POTATOES WITH ROAST PORK



Balsamic-Baked Onions and Potatoes with Roast Pork image

This dish has attitude - it uses a lot of balsamic vinegar but, trust me, it works really well! The onions and potatoes are baked in the vinegar, making them crispy, dark, sticky and sweet. I've chosen to serve them with roasted pork, but beef or lamb works just as well. I prefer red onions for their color and sweetness.

Provided by Jamie Oliver

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

3 1/2 pounds medium-sized waxy potatoes (all-purpose), peeled and quartered lengthwise
Olive oil
7 ounces butter, cubed
1 bunch fresh rosemary, leaves picked and chopped
1 whole bulb garlic, quartered or smashed
5 medium red onions, peeled and quartered
1 1/2 cups cheap balsamic vinegar
Sea salt and freshly ground black pepper
1 small bunch fresh rosemary, leaves picked and finely chopped
Salt and pepper
2 tablespoons freshly ground fennel seeds
One 3 1/2-pound boneless rolled pork loin, preferably free-range or organic, skin off, fat scored in a crisscross pattern
Olive oil
6 cloves garlic, crushed
1 medium red onion, peeled and quartered
2 stalks celery, trimmed and chopped
4 bay leaves
2 wine glasses white wine

Steps:

  • Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
  • To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.
  • Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)
  • Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
  • After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.

POT ROAST WITH BALSAMIC ONIONS



Pot Roast with Balsamic Onions image

Delicious pot roast and onions in a savory sauce in the slow cooker.

Provided by Gina Izzy Shores

Categories     100+ Everyday Cooking Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

1 (2 1/2 pound) boneless beef chuck roast
⅛ teaspoon salt
⅛ teaspoon ground black pepper
½ teaspoon garlic powder
1 large onion, halved and sliced
½ cup balsamic vinegar

Steps:

  • Season roast with salt, pepper, and garlic powder.
  • Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
  • Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
  • Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 4.2 g, Cholesterol 64.6 mg, Fat 16 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 6.4 g, Sodium 80.7 mg, Sugar 3 g

ROAST SALMON WITH BALSAMIC VINEGAR



Roast Salmon With Balsamic Vinegar image

These simple and few ingredients make for quick but elegant entertaining. The final broiling caramelizes the sugar to give the salmon its attractive, mildly sweet glaze.

Provided by cdagirl

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons packed brown sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon dried rosemary
1 clove garlic, minced
¼ teaspoon ground black pepper
1 ½ pounds salmon fillets
½ teaspoon salt

Steps:

  • Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 8.2 g, Cholesterol 83.6 mg, Fat 19.8 g, Fiber 0.1 g, Protein 29.4 g, SaturatedFat 3.8 g, Sodium 375.8 mg, Sugar 7.7 g

BEST BRAISED BALSAMIC POT ROAST



Best Braised Balsamic Pot Roast image

This is the best pot roast I've ever had! Simple to make and so tasty. The gravy it makes is so delicious. The combination of ingredients gives it a flavor that excites your taste buds. It's best to use a cast-iron braising pot.

Provided by JimChicago52

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 4h5m

Yield 6

Number Of Ingredients 10

3 tablespoons olive oil
1 (3 1/2) pound beef chuck roast
salt and ground black pepper to taste
1 cup all-purpose flour
1 large onion, sliced
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 (28 ounce) can crushed tomatoes
2 teaspoons dried thyme leaves
2 teaspoons hot pepper sauce, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in large, heavy pot over medium-high heat. Season roast with salt and black pepper. Place flour into a shallow bowl and press roast into the flour to coat completely. Cook the meat in the hot oil until browned completely, about 5 minutes per side.
  • Spread onion slices over the roast; pour red wine vinegar into the pot around the roast. Drizzle half the balsamic vinegar over the roast and pour the remainder around it. Spread half the crushed tomatoes over the roast and distribute the remaining tomatoes around it. Sprinkle thyme leaves over roast; drizzle hot sauce atop thyme.
  • Cover the pot and roast in the preheated oven until the meat is very tender, about 3 1/2 hours.

Nutrition Facts : Calories 592.5 calories, Carbohydrate 29.2 g, Cholesterol 120.3 mg, Fat 37.1 g, Fiber 3.7 g, Protein 35.4 g, SaturatedFat 12.9 g, Sodium 290.7 mg, Sugar 1.9 g

ROAST DUCK WITH BALSAMIC VINEGAR & HONEY GLAZE



Roast Duck With Balsamic Vinegar & Honey Glaze image

Great whole duck recipe for the holidays using Maple Leaf Farms Duck. Garnish this beautiful bird with fresh herbs.

Provided by DiscoverDuck

Categories     Whole Duck

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 7

1 whole duck, from maple leaf farms defrosted, giblets removed
salt and pepper, To Taste
10 tablespoons balsamic vinegar
2 teaspoons balsamic vinegar
1/4 cup honey
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon red wine vinegar

Steps:

  • Preheat oven to 425°F.
  • Remove (thawed) duck from bag and rinse under cold water.
  • Generously season duck cavity and skin with salt and pepper. Tie legs together with string.
  • Roast duck, breast side up, for 20 minutes. Remove duck from oven.
  • Rake skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
  • While duck is roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.).
  • When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.

BALSAMIC POT ROAST (CROCK POT)



Balsamic Pot Roast (Crock Pot) image

Balsamic vinegar and rosemary give this pot roast a great flavor. Serve with cooked egg noodles or mashed potatoes.

Provided by Outta Here

Categories     Roast Beef

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 12

3 1/2 lbs beef round steak, trimmed of fat
2 tablespoons olive oil
1 large onion, sliced
2 cups baby carrots, peeled
2 garlic cloves, crushed
1 cup beef broth
1 teaspoon low-sodium beef bouillon granules
1/4 cup balsamic vinegar
1/2 teaspoon dried rosemary, ground
1 cup diced tomato (canned)
2 tablespoons cornstarch
1/4 cup water

Steps:

  • In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
  • Scatter the onion, carrots and garlic around the beef.
  • In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef.
  • Pour the tomatoes on top.
  • Season with pepper.
  • Cover the slow cooker, and cook on low for 8 hours.
  • When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.
  • Turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water. Serve it with the beef.

Nutrition Facts : Calories 70.7, Fat 3.6, SaturatedFat 0.5, Sodium 140.9, Carbohydrate 8.8, Fiber 1.6, Sugar 4.1, Protein 1.1

ROAST DUCK BREAST WITH BALSAMIC AND APRICOT SAUCE



Roast Duck Breast with Balsamic and Apricot Sauce image

Categories     Duck     Fruit     Poultry     Roast     Apricot     Brandy     Port     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 10

For sauce
1/4 cup minced shallot
1 tablespoon plus 1 teaspoon cold unsalted butter
1/2 cup Tawny Port
1 tablespoon brandy
1 cup duck-and-veal demiglace (a 6 1/2-ounce container stirred together with 3 tablespoons water)
1/3 cup julienne strips dried apricot
1 tablespoon balsamic vinegar
2 whole 1-pound boneless duck breasts with skin (preferably Long Island, or Pekin, halved
1 teaspoon vegetable oil

Steps:

  • Make sauce:
  • In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon butter over moderately low heat, stirring, until softened. Carefully add Port and brandy and boil until reduced by half. Add demiglace and simmer 5 minutes, or until reduced to about 2/3 cup. Pour sauce through a fine sieve into a small bowl and return to pan. Stir in apricot, vinegar, and salt and pepper to taste. Simmer sauce until apricot is just heated through and stir in remaining tablespoon butter.
  • Preheat oven to 450° F.
  • Put duck breasts, skin sides down, on a cutting board. Using a sharp knife and following shape of breast, trim all sinews, excess skin, and fat. With a fork carefully prick skin all over without piercing meat.
  • Heat an ovenproof cast-iron skillet over moderately high heat until hot and add oil, swirling skillet until coated evenly. Pat duck dry and season with salt and pepper. Put duck, skin sides down, in skillet. Reduce heat to moderate and cook duck until skin is deep golden, about 3 minutes. Turn duck over and cook 2 minutes more. Remove duck from skillet and pour off fat. Return duck, skin sides down, to skillet and roast in middle of oven 5 minutes for medium-rare. Keep duck warm and reheat sauce over low heat.
  • Slice duck on the diagonal and serve with sauce.

BALSAMIC MARINATED ROAST BEEF, MASHED POTATOES, SAUTEED MUSHROOMS, BAKED CAMEMBERT WITH HERB OIL



Balsamic Marinated Roast Beef, Mashed Potatoes, Sauteed Mushrooms, Baked Camembert with Herb Oil image

Provided by Roger Mooking

Time 2h25m

Yield 4 servings

Number Of Ingredients 21

1 cup balsamic vinegar
5 cloves garlic, chopped
2 tablespoons freshly ground black pepper
4 tablespoons chopped fresh rosemary
1/2 cup olive oil
1 (2 1/2 to 3-pound) beef eye round
3 pounds Yukon gold potatoes, peeled and quartered
1/4 cup butter
2 tablespoons olive oil
3 tablespoons potato water, reserved
Salt
2 tablespoons fresh thyme leaves
2 tablespoons fresh marjoram leaves
1 tablespoon chopped fresh rosemary
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1 (8 to 10-ounce) wheel Camembert cheese, cut in half through the center (horizontally)
2 tablespoons herb oil from Baked Camembert and Herb Oil recipe
1 teaspoon butter
1 pound crimini mushrooms, quartered
Salt and freshly ground black pepper

Steps:

  • For the balsamic marinated roast beef: Put the balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and olive oil, and allow the mixture to cool.
  • Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours.
  • Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F.
  • Remove the beef from the oven and allow the beef to rest before slicing.
  • For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash.
  • Put the butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary.
  • For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a baking dish or oven-proof saute pan with parchment paper.
  • Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate.
  • Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the Camembert in the oven until the cheese has melted, approximately 10 minutes.
  • For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat.
  • To assemble: To serve, place the roast beef and mashed potatoes on a warm plate and spoon the sauteed mushrooms and baked Camembert over the meat and potatoes.

BALSAMIC POT ROAST



Balsamic Pot Roast image

A tangy alternative to the standard pot roast with potatoes and carrots. Try it with a side of sauteed zucchini, a baked sweet potato, or steamed vegetables.

Provided by DrObviousSo

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 14h35m

Yield 15

Number Of Ingredients 11

1 (5 pound) blade chuck roast
2 cups balsamic vinegar
1 cup olive oil
1 tablespoon salt
1 tablespoon whole black peppercorns
1 tablespoon dried savory
1 tablespoon dried mint
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon butter
3 cups beef stock

Steps:

  • Combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. Coat roast with the marinade, squeeze out excess air, and seal the bag. Marinate roast in the refrigerator, 8 hours to overnight.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Melt butter in an oven-safe pot over medium heat. Transfer roast to hot butter, reserving marinade in bag. Cook roast until browned on all sides, 2 to 3 minutes per side. Place roast on a work surface.
  • Pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Add broth and simmer until sauce is reduced by half, about 10 minutes. Return roast to pot and cover.
  • Cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve meat with reduced sauce.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 6.4 g, Cholesterol 70.9 mg, Fat 31.5 g, Fiber 0.6 g, Protein 19 g, SaturatedFat 8.9 g, Sodium 540.4 mg, Sugar 5.3 g

WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH



Warm Lentil Salad With Balsamic Roast Squash image

This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils - green and black lentils remain intact even after they soften - that I didn't want to mash them. Meanwhile I had roasted some squash with balsamic vinegar. I ended up warming the lentils in a cumin-scented vinaigrette and serving them with the squash.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h30m

Yield Serves 4 to 6

Number Of Ingredients 18

2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds), or 1 large acorn squash, cut in half (If using acorn squash, place in a 425 degree oven for 20 minutes before cutting in
Salt to taste
1 tablespoon balsamic vinegar (2 tablespoons if using acorn squash)
1 tablespoon extra virgin olive oil
1 cup black lentils (also known as beluga lentils), green Le Puy lentils, or a mixture, rinsed
1 teaspoon minced ginger
1 teaspoon turmeric
1/2 onion (intact)
1 quart water
Salt to taste
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon cumin seeds, ground
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1/4 cup chopped or slivered flat leaf parsley

Steps:

  • Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils.
  • Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice.
  • In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through.
  • Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 870 milligrams, Sugar 5 grams, TransFat 0 grams

MUSTARD-SEED-CRUSTED PRIME RIB ROAST WITH ROASTED BALSAMIC ONIONS



Mustard-Seed-Crusted Prime Rib Roast with Roasted Balsamic Onions image

Provided by Jill Silverman Hough

Categories     Beef     Mustard     Onion     Roast     Christmas     Dinner     Vinegar     Christmas Eve     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

1/2 cup crème fraîche
1/2 cup heavy whipping cream
1/4 cup prepared white horseradish
1 cup plus 1 teaspoon dijon mustard, divided
4 medium onions, cut into 3/4-inch wedges with some core attached
5 very large shallots (about 1 pound), quartered through root end
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling)
4 garlic cloves, minced
1 9 1/2-pound bone-in standing prime rib roast, trimmed
2 tablespoons yellow mustard seeds
1/4 cup brandy
2 cups low-salt beef broth
Chopped fresh italian parsley

Steps:

  • Using electric mixer, beat crème fraîche and cream in medium bowl to firm peaks. Fold in horseradish and 1/3 cup mustard. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Can be made 8 hours ahead. Keep chilled. Rewhisk before serving.
  • Preheat oven to 450°f. Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons coarse salt in large bowl. Sprinkle roast lightly with coarse salt and generously with pepper. Stir 2/3 cup mustard and garlic in small bowl; rub over roast. Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350°F.
  • Arrange onion mixture around roast. Return to oven; roast until instant-read thermometer inserted into center registers 120°F, stirring onion mixture occasionally, about 2 1/4 hours for medium-rare.
  • Transfer roast to work surface. Tent with foil; let rest 30 minutes. If necessary, increase oven temperature to 450°F and return onion mixture to roasting pan and roast until deep brown and very tender, about 10 minutes. Using slotted spoon, transfer onion mixture to medium bowl.
  • Place roasting pan over 2 burners on medium-high heat. Add brandy; stir 30 seconds. Whisk in broth and remaining 1 teaspoon mustard; boil until reduced to 1 1/4 cups jus, stirring occasionally, about 10 minutes. Season jus with salt and pepper.
  • Slice roast; arrange on platter. Spoon onions around roast. Sprinkle parsley over. Pass dijon crème fraîche and jus alongside.
  • What to drink:
  • The king of roasts meets its match in the king of wines. Dijon mustard's pleasant sharpness softens Cabernet's big tannins. With the roast, try the ROBERT MONDAVI 2006 CABERNET SAUVIGNON OAKVILLE (California, $45). The wine's spice and blackberry flavors are perfect with the beef.

BALSAMIC MIXED VEGETABLE ROAST



Balsamic Mixed Vegetable Roast image

Provided by Abigail Kirsch

Categories     Vegetable     Side     Roast     Vinegar     Eggplant     Bell Pepper     Zucchini     Fall     Kosher     Endive     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 11

2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds
2 teaspoons of salt, divided in half
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1/2 teaspoon freshly ground black pepper
1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds
3 large red onions, sliced into 1/4-inch rounds
2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares
2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares
6 large heads of endive, cored, halved, and quartered lengthwise
Garnish: 4 sprigs fresh basil

Steps:

  • 1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt. Let stand for 30 minutes. Pat dry.
  • 2. Preheat the oven to 450°F.
  • 3. Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.
  • 4. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.
  • 5. Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing. Serve at room temperature.

BALSAMIC ROAST CHICKEN WITH ARUGULA AND TOMATO SALAD



Balsamic Roast Chicken with Arugula and Tomato Salad image

Provided by Tim Cole

Categories     Cheese     Chicken     Dairy     Garlic     Leafy Green     Tomato     Roast     Kid-Friendly     Quick & Easy     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, pressed
4 large chicken breast halves with skin and bone
8 cups arugula (about 4 ounces)
2 cups cherry tomatoes (about 10 ounces), halved
1 cup Parmesan cheese shavings

Steps:

  • Preheat oven to 450°F. Whisk oil, vinegar, and garlic in small bowl to blend. Season dressing generously with salt and pepper. Transfer 1/4 cup dressing to large resealable plastic bag. Add chicken and turn to coat. Let marinate 10 minutes. Place chicken, skin side up and still coated with marinade, onto rimmed baking sheet. Roast until brown and cooked through, about 25 minutes. Meanwhile, combine arugula, tomatoes, and cheese in large bowl. Mix in all but 2 tablespoons of remaining dressing. Divide salad among 4 plates. Cut chicken off bone. Slice chicken crosswise on slight diagonal. Overlap chicken slices atop each salad. Sprinkle with salt and pepper. Drizzle with 2 tablespoons dressing and serve.

BALSAMIC ROAST ITALIAN CHICKEN



Balsamic Roast Italian Chicken image

You will not believe the flavor of this chicken. Make a mixture of balsamic vinegar, olive oil, herbs and lemon juice and rub it under the skin of the chicken. Then let the oven do the rest of the work. Recipe found on the internet.

Provided by Marie

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 1/2 lb) fryer chickens
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove minced garlic

Steps:

  • Whisk together balsamic vinegar, olive oil and lemon juice.
  • Add rest of seasoning ingredients and mix well.
  • Slip your fingers under the skin of the breast and legs to form a pocket and spoon herb mixture inside.
  • Place chicken, breast side up in a shallow roasting pan and bake at 375° for 1 1/4 hours or until done.
  • Remove chicken from oven, cover with foil and let rest for 10 minutes before carving.

BALSAMIC AND TOMATO ROAST CHICKEN



Balsamic and Tomato Roast Chicken image

Provided by Donna Hay

Categories     Chicken     Tomato     Roast     Kid-Friendly     Quick & Easy     Vinegar     Basil     Summer     Capers     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

4 thick slices eggplant (aubergine), cut lengthwise
4 chicken breast fillets
1 x 400g (14 ounce) can whole peeled tomatoes, drained and quartered
2 tablespoons salted capers, rinsed
1/4 cup (2 fluid ounnces) balsamic vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
1/4 cup whole basil leaves
cracked black pepper

Steps:

  • Preheat the oven to 200° C (400° F). Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad.

SLOW-COOKER POT ROAST WITH TOMATOES, BALSAMIC AND GARLIC



Slow-Cooker Pot Roast with Tomatoes, Balsamic and Garlic image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. Here's a dinner that cooks by itself. Don't skimp on the garlic, it mellows through the long slow cooking time; the vinegar adds a nice tang. Serve this with mashed potatoes or over broad noodles. Leftovers taste even better!

Categories     Entree

Yield 8

Number Of Ingredients 9

1 can (28 oz) Muir Glen™ organic whole peeled tomatoes
1 bulb garlic, separated into cloves, peeled
1 large onion, peeled and cut into eights
2 tablespoons balsamic vinegar
1 beef chuck boneless arm, shoulder or blade pot roast (3 to 3-1/2-lb)
2 teaspoons salt
1 teaspoon pepper
Mashed potatoes or cooked noodles to serve 8, if desired
1/4 cup chopped fresh parsley

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
  • Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
  • Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
  • Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
  • Remove beef to a warm platter; cover to keep warm.
  • Skim excess fat from the top of the remaining vegetables and liquid.
  • Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.

Nutrition Facts : ServingSize 1 Serving

BALSAMIC-BRAISED POT ROAST



Balsamic-Braised Pot Roast image

Make and share this Balsamic-Braised Pot Roast recipe from Food.com.

Provided by kiwidutch

Categories     Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 17

3/4 cup dry red wine
1/2 cup dark balsamic vinegar
1 tablespoon sugar
1 tablespoon olive oil
2 1/4 lbs chuck roast, about
1 teaspoon kosher salt, divided
1 teaspoon ground black pepper, divided
2 medium red onions, halved,peeled and thinly sliced
2 tablespoons finely chopped garlic
1 (14 1/2 ounce) can peeled and diced tomatoes, undrained
1/2 cup dark raisin
4 slices lemons, zest of, each about 1/2 by 2 inches
1 (14 ounce) can beef broth
1/3 cup pitted kalamata olive, chopped
1/4 cup chopped parsley
1 teaspoon finely grated lemon, zest of
1 cup orzo pasta or 1 cup egg noodles

Steps:

  • Preheat oven to 325 degrees.
  • Stir together the wine, vinegar and sugar; set aside.
  • Heat the olive oil in a heavy Dutch oven over medium heat.
  • While the pan is heating, dry the meat with paper towels.
  • Sprinkle with about 1/2 teaspoon each salt and pepper.
  • Place in the pot and brown well, about 8 minutes per side.
  • Remove from the pan.
  • Turn the heat to medium-low.
  • Put the onions into the pan and sauté until translucent and golden, about 10 minutes.
  • Add the garlic; sauté 1 minute.
  • Stir in the wine mixture.
  • Bring to a boil and continue cooking at a low boil 3 minutes.
  • Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
  • Bring to a boil, reduce the heat and simmer 5 minutes.
  • Put the pot roast back into the pan.
  • Bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
  • Cook 1 hour.
  • Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.
  • While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
  • Refrigerate until ready to use.
  • Remove the roast from the oven.
  • Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
  • Degrease the cooking juices.
  • Purée about 1 1/2 cups and pour back into the remaining juices.
  • Add more salt and pepper if needed.
  • Cut the meat across the grain in thin slices.
  • Put into the sauce.
  • Keep warm on low heat.
  • Cook the pasta according to package directions.
  • Drain well.
  • Pour into a large serving bowl.
  • Toss with the olive mixture and some of the sauce.
  • Spoon onto serving plates along with the meat.
  • Serve extra sauce to the side.
  • Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.

Tips:

  • Utilize a high-quality balsamic vinegar: The flavor of the dressing predominantly relies on the balsamic vinegar. Select a vinegar that is thick, syrupy, and possesses a well-balanced flavor profile, striking a harmonious balance between sweetness and acidity.
  • Make use of fresh herbs: Fresh herbs impart a vibrant and aromatic touch to the dish. Incorporate herbs such as basil, rosemary, thyme, or oregano for an enhanced flavor experience.
  • Experiment with various types of mustard: Different types of mustard, such as Dijon, whole-grain, or honey mustard, can add varying depths of flavor and texture to the dressing. Select a mustard that complements the other ingredients and suits your taste preferences.
  • Adjust the honey to your desired sweetness level: The amount of honey can be adjusted to achieve the desired level of sweetness. For a tangier dressing, reduce the amount of honey or omit it entirely.
  • Let the flavors meld: Allow the dressing to meld for at least 30 minutes before using. This allows the flavors to fully develop and harmonize.

Conclusion:

Balsamic vinaigrette is a versatile dressing that complements a wide variety of dishes. With its perfect balance of sweet and tangy flavors, it enhances the taste of salads, roasted vegetables, grilled meats, and even fruits. The simplicity of the dressing allows the natural flavors of the ingredients to shine through. Whether you are a seasoned chef or a home cook, experimenting with different balsamic vinegar, herbs, and mustard types will enable you to create a personalized and flavorful dressing that suits your palate. Embrace the culinary journey and enjoy the delightful creations that await you!

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